Capers, olives, and anchovies are the Three Musketeers of Southern Italian cooking. Here they are mixed with tomatoes and pasta to stuff sweet bell peppers before roasting. If the peppers are very large or if I am making these as part of an antipasto and want smaller portions, I cut the peppers in half lengthwise, scoop out the seeds, and stuff each half for smaller individual servings.

Looking for a fast and easy dessert sure to impress your guests? This chocolate truffle cake looks like you spent days preparing it. It also has an adult twist to it, with the suggestion of including rum or coffee as an ingredient and will raise the bar of taste and sweetness for those coffee and rum lovers. This is also a project for your slow cooker, where the cake gently rises into a lovely circular treat. A scoop of vanilla ice cream or a dollop of whipped cream may also be a nice pairing for this delicious dessert that will send any chocolate lover on a trip straight to the moon and back.

This basic white sauce is usually combined with cheese and used on baked pasta or vegetables. The recipe can easily be halved.

If you love short ribs you will be thrilled to try this easy slow cooker short ribs recipe for a casual dinner or gathering. Balsamic-Glazed Short Ribs will be juicy and tender and practically melt in your mouth with your very first bite. Your slow cooker short ribs will simmer in your slow cooker in wine and vinegar and will become incredibly tender during the 8 hours of cooking time. The balsamic vinegar will add a rich dark color to your sweet tasting dish. This is a very easy dish if you need to build a menu around something we know your guests will be excited to eat.

I think I could write a whole book of chicken recipes called alla cacciatora. One explanation for the name is that chicken, until the la...

Potatoes, lemon, and rosemary bake together, their flavors marrying in this ideal dish to serve with fish. The secret to cooking the pota...

Arugula is ideal as a salad green, but that doesn’t mean it’s not good cooked. In Puglia, it is used in soups and pasta sauces and sautee...

The pork shoulder roast practically melts into this flavorful sauce. A hearty pasta like rigatoni is the perfect choice, and the ragu is ...

I like to think of this as an American-style Italian cheesecake. It is a large cake, though the flavor is delicate, with lemon zest and ...

No one is quite sure why this dessert is called “pick me up” in Italian, but it is assumed the name comes from the jolt of caffeine it p...

This is one of those dishes I never tire of. If you prefer not to fry the eggplant, try making this with grilled or baked slices.

These artichokes are excellent in salads, with cold cuts, or as part of an antipasto assortment. The artichokes will last at least two w...

In Milan, osso buco is a classic and beloved dish. Tender slices of braised veal shanks are served sprinkled with very finely chopped gar...

This recipe is my adaptation of a dish at Trattoria Gigina in Bologna. Though it is as homespun as any meatball recipe, the mortadella i...

Thin slices of beef round are perfect for braciole—commonly pronounced brazholl—a flavorful, slow-cooked favorite. Look for large slices...

Toasted country bread topped with tomatoes has become so popular it is almost a cliché. But when it is made properly with good, chewy br...

Scarpariello means “shoemaker’s style,” and there are many theories about how the name for this recipe came about. Some say little bits ...

Wherever you find seafood in Italy, you will find cooks frying it in a crispy batter. This batter is made with eggs and yeast, which giv...

One day, an old friend of my mother’s from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt...

Here is a basic broth made from different kinds of meat to use for soups, risotti, and stews. A good broth should be full of flavor but n...

An old chicken, known as a fowl, gives broth a fuller, richer flavor than a younger bird. If you can’t find a fowl, try adding turkey wi...

Golden risotto flavored with saffron is the classic Milanese accompaniment to Osso Buco (see Veal Shanks, Milan Style). Adding marrow sco...

Green lasagne noodles are layered with ham, mushrooms, tomatoes, and béchamel sauce. To make this meatless, just eliminate the ham.

This recipe was reportedly invented at Le Cirque Restaurant in New York. Though it has never been on the menu there, regular patrons kno...

In the early 1910s Alfredo Di Lelio, whose family owned a trattoria in Rome, created this rich pasta dish of fresh fettuccine, butter, a...

Here is a basic all-purpose pasta dough that I use for fettuccine, lasagne, and ravioli. The dough can be assembled by hand, in a food p...

This sauce is unusual because it does not begin with the usual onion or garlic cooked in olive oil or butter. Instead, the aromatics are...

Garlic gives this southern Italian–style quick-cooking sauce its characteristic flavor. Neapolitans lightly crush the cloves with the si...