Author: Kevin Taylor
Author: Jeanne Silvestri
Author: Alfia Muzio
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can...
Author: owensjo
Author: John Ash
Author: Rachel Saunders
Author: Sam Hazen
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Author: Helena Seefranz
Author: Bruce Aidells
Author: Orah Raia
Author: Beth Harrison
Author: James Villas
Author: Jill Cole
Author: Judith Finlayson
Author: Kay Chun
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Lori De Mori
Author: Adrienne Inskeep
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Author: Gianni Scappin
Author: Samuel Chamberlain
This marinara sauce tastes like it's been simmering all day, but you'll have a savory, rich dish on the table in under an hour.
Author: Bren