Italian Recipes
1423 recipes found
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This Creamy, Coffee- and Rum-Spiked Dessert Is Everything We Want Right Now
This pistachio tiramisu layers coffee–and rum–soaked ladyfingers with pistachio–mascarpone cream and a dusting of finely ground pistachios for a rich, elegant dessert.
Creamy Lemon Zucchini Pasta
To transform an abundance of zucchini into a silky, irresistible mash, slice it thinly, pile it into a pot with a pool of butter and olive oil, and cook it slowly, concentrating its sweet and mild flavor. Tossed with chewy, nutty fregola and brightened with lemon, this spoon-friendly recipe becomes an elegant yet accessible dinner for toddlers and grownups alike, or a versatile side dish alongside any number of proteins. This dish makes great leftovers and reheats beautifully.
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This Sheet-Pan Chicken Piccata Is So Good, You’ll Forget It’s a Weeknight
Juicy chicken nestled in a buttery sauce—no stovetop required.
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This Hearty, Peak-Summer Panzanella Is So Much More Than a Meal to Me
This warm panzanella salad combines oven-dried bread, juicy tomatoes, and seared lamb chops for a hearty, peak-summer meal.
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Frozen Aperol Spritz? Yes, and It’s Even Better Than the Cocktail
Made with Prosecco, Aperol, club soda, and a touch of lemon and orange juice, this refreshing granita is a fun spin on Aperol spritz, the classic Italian aperitivo.
Italian Seasoning
Often called for in recipes to add an earthy and sweet flavor, Italian seasoning blend is widely available at the grocery store, but it’s just as easy to make with pantry items you already have at home. Dried oregano is the star player here, supported by a variety of other dried herbs most often used in Italian cooking. Feel free to tweak to your liking, inviting other herbs to join as well. This mix is handy to have on hand for a variety of Italian and Italian-American recipes. Try rubbing it on meats, sprinkling it on vegetables, or using it in soups and salad dressings to boost flavor.
Mixed Berry Tiramisu
This berry tiramisu with St. Germain and lemon-soaked ladyfingers is a fruity, no-bake twist on the classic dessert. Layered with mascarpone, berry jam, and fresh strawberries, it's perfect for summer.
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The One-Pan Italian Chicken Dish You'll Want to Make Weekly
This one-pan chicken saltimbocca features prosciutto-draped chicken, crisp sage, and a lemony white wine sauce—all ready in under an hour. It's a quick dinner that's worked-all-day impressive.
Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint)
There’s an inspiring casualness to the best Italian cooking: Combine a handful of high-quality, local ingredients, season them simply and let them be. A great example is pesto Trapanese, a simple sauce that digs deeply into the Sicilian soil it comes from. Rich almonds and fruity olive oil mingle with fragrant herbs while tangy tomatoes make it brighter and sweeter than green pesto, its more famous cousin from Genoa. This mint version, adapted from “Made in Sicily” (Ecco, 2012) by Giorgio Locatelli, the London-based chef and restaurateur, swaps out the traditional mortar and pestle for a food processor but keeps the earthy soul of the dish intact. Besides tossing this pesto with pasta, try spooning some over fish, shrimp or roasted potatoes.
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Move Over, Aperol—This Is the Spritz of the Season
Campari is cut with both club soda and Prosecco for this bold, bitter, and refreshing cousin of the ever-popular Aperol spritz.
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The 4-Ingredient Cherry Dish That Works for Breakfast *and* Dessert
In this incredibly easy no-cook recipe, macerated fresh cherries are treated with a sweet-sour mixture of honey and red wine vinegar, then topped with black pepper and served with good ricotta cheese, crushed marcona almonds, and mint.
Marinated Green Beans
This snappy, tangy and super easy recipe for Italian marinated beans makes a perfect side dish, salad or addition to an appetizer spread. The green beans are cooked briefly in salty boiling water just to turn them bright green, then tossed with olive oil, red wine vinegar, grated garlic and fresh herbs and left to marinate. Gently cooking the beans and marinating them while they are still warm allows them to soak up more flavor from the dressing. They are delicious served cold or at room temperature, and you can add a little kick to them with crushed red pepper, if you like. Green beans are available year round, which means this side dish is ready to become a staple in your kitchen.
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This 3-Ingredient Limoncello Spritz Tastes Like a Trip to the Amalfi Coast
Made with just three ingredients—limoncello, Prosecco, and club soda—the beverage comes together quickly right in your glass, no cocktail shaker needed.
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The Two-Ingredient Coffee Dessert I'm Making All Summer Long
Hot espresso over cold gelato—affogato is Italy’s easiest dessert.
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How to Grill a Whole Fish Like a Pro (It's Easier Than You Think)
Grilling whole fish delivers crispy skin and smoky flavor. Learn key tips to perfect this rewarding technique and get great results every time.
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Step Aside Steak, This Grilled Peach and Burrata Salad Is Dominating My Summer Cookouts
This smoky-sweet grilled peach salad—with creamy burrata, salty prosciutto, and a fish sauce–spiked vinaigrette—proves fruit belongs on the grill and on your dinner plate.
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The Simple Lemony Pasta Salad You’ll Make on Repeat
This easy orzo pasta salad delivers bold flavor with minimal effort, thanks to a lemony vinaigrette, creamy chickpeas, and just the right amount of bitterness from radicchio.
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How to Make That Famous Amalfi Zucchini Pasta Beloved by Stanley Tucci
Fried zucchini turns into a creamy sauce for this iconic Amalfi Coast spaghetti dish.
Panzerotti (Fried Tomato and Mozzarella Pockets)
Panzerotti, a fried variety of Italian street food, are often mistaken for small calzone. The name comes from the Neapolitan word “panza,” which derives from the Italian word for “belly” because their shape resembles a rounded stomach. While they are commonly filled with a simple and satisfying mixture of sweet tomato purée and melted mozzarella, you can also use cooked sausage, ham, bacon or anchovies. Remarkably crispy on the outside and soft and pillowy on the inside, panzerotti are best served freshly fried and still warm, ideally with a side of marinara for dunking.
Spicy Shrimp Puttanesca
Puttanesca, the famous Neapolitan tomato sauce that’s briny and bold from olives, garlic, capers and anchovies, is pretty spectacular as is. This recipe leans into those intense flavors and adds shrimp for a complete dish that’s big on flavor and easy to pull off on a weeknight. Using tomato paste gives the sauce a deeper, more concentrated base that holds its own against the salty tang of olives and capers; it also helps the sauce cling beautifully to pasta and shrimp alike. A final dab of butter isn’t traditional, but it adds a glossy finish and pushes this pasta dish just over the edge of delicious.
Bomboloni
Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite.
Pastina Soup
Often referred to simply as pastina, which means “little pasta” in Italian, this is Italy’s answer to the comforting cure-all chicken soup. Variations of pastina soup abound, but most include chicken broth, vegetables (in the form of sautéed onions, carrots and celery) and tiny pasta. The miniature star-shaped pasta most commonly used in this dish is sold as “stelline” — or “tiny stars” — in Italy, and simply as “pastina” in the United States. Acini de pepe works well, too, if pastina is unavailable. A tiny shape is key here, as the pasta continues to absorb broth after it cooks, giving the soup an almost creamy, porridge-like consistency. Some versions even call for puréeing the cooked vegetables and stirring them back into the soup to further thicken the broth. Homemade chicken broth would be an excellent choice here, but for those who need comfort in a hurry, this recipe uses the handy shortcut of reducing store-bought chicken broth and adding a Parmesan rind to the pot, to enrich and maximize the soup’s flavor.
Porcini Ragù
As a child living in Tuscany, Ixta Belfrage fell for a pasta rich with dried porcini mushrooms, served at the lone restaurant in the tiny mountain village of Acone. In her cookbook, “Mezcla” (Ten Speed Press, 2022), she pays homage to the power of porcini mushrooms, which are typically gathered from the wild and taste of it, luscious and nutty. They offer a shortcut to glory in this ragù that almost defies the name, because it doesn’t demand hours on the stove and attains a velvety intensity in practically no time at all. Leave the porcini to soak and swell back to life; chop; gently fry with tomato paste, garlic, chile and parsley; rain down black pepper; melt in some Parmesan; swirl with pasta water and porcini broth and let it bubble. A dab of cream, then a slicking and coating of the pasta, and it’s on the table.
Italian Tomato Pie
Tomato pie is a saucy, savory bakery staple—like focaccia with sauce! A Northeast favorite, it's best enjoyed at room temp.