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Italian

  • Recipe

    Grilled Farmers’ Market Pasta

    A colorful mix of garden-fresh vegetables gets a simple treatment (a toss with garlic, basil, and cheese) after grilling to let their flavors shine.

  • Moveable Feast

    Lardo-Wrapped Radishes with Bagna Cauda

    Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.

  • Magazine

    Tips for Freezing Pesto

    You can store herb-based pestos like this Classic Basil version in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3…

  • Recipe

    Roasted Yellow Pepper Pesto

    The smoky but bright flavor of charred peppers complements grilled lamb chops or other grilled meat.

  • Recipe

    Mixed Herb Pesto

    This is the perfect pesto to make when you have extra herbs on hand or an herb garden that’s working overtime. Delicious tossed with boiled potatoes, use it as you…

  • Recipe

    Tomato and Ricotta Pesto

    This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta.

  • How-To

    Tips for Making Great Gnocchi

    Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. These tips can help too.   Pick the right potato. Starchy russets…

  • How-To

    How to Make Gnocchi in Brilliant Colors

    Adding beets, spinach, cheese, and even chestnut flour to potato gnocchi results in fabulous flavors and some eye-catching hues.

  • Recipe

    Potato-Ricotta Gnocchi with Marinara Sauce and Basil

    Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…

  • Recipe

    Spinach and Basil Gnocchi with Butter and Parmesan

    A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s…