1,214 italian recipes

One-skillet Italian fish with mushrooms, fennel, basil, and tomato slices topped with melted Parmesan. Use catfish, orange roughy, or sole for a complete dinner in under 25 minutes.

Creamy linguini with butter, heavy cream, and Parmesan, served with microwave-steamed zucchini and cauliflower. A simple cream pasta with an easy vegetable side built in.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Ciuffetti pasta with porcini mushrooms in a creamy white wine sauce with garlic, basil, and parmigiano. Earthy, elegant Italian vegetarian main.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Italian pesto quiche folds a quick parsley-walnut pesto into a half-and-half custard over shredded Swiss and parmesan in a flaky crust. A herby, nutty spin on classic quiche that slices as well at brunch as at dinner.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Bagna Cauda pasta sauce with 15 garlic cloves, anchovies, roasted garlic, and cream, reduced and tossed with ziti and carrot matchsticks. A rich Piedmontese-inspired pasta in 40 minutes.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.