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Italian

  • Recipe

    Reverse-Sear Beef Tenderloin Caprese Platter

    This dish is simple, so using the highest-quality fresh ingredients is paramount for flavor. For a side dish, grill thick slices of hearty sourdough bread, and rub them with the…

  • Recipe

    Herbed Israeli Couscous with Tuna and Preserved Lemon

    The bright Mediterranean flavors of this dish are nicely balanced by the pearls of Israeli couscous. Jarred preserved lemons are available at well-stocked markets, or you can make your own.

  • Recipe

    Brandied Fig and Chocolate Crostata

    I have a small but prolific fig tree in my backyard. One summer, while experimenting with fig jam, I stirred in some bittersweet chocolate and a splash of Cognac and…

  • Recipe

    Brown Sugar-Peach Crostata with Frangipane

    This recipe takes the traditional crostata one step further by adding a layer of frangipane, a rich almond cream that pairs beautifully with the brown sugar-peach preserves.

  • Recipe

    Spiced Blueberry and Ricotta Crostata

    I love a simple ricotta crostata, but it only recently dawned on me that the cheese might be even better topped with dollops of spiced blueberry jam. They're a match…

  • Recipe

    Lemon Crostata

    I firmly believe that a lemon crostata can successfully follow just about any meal. Its bright, tart flavor and creamy texture make it thoroughly welcome at the end of dinner.…

  • Recipe

    Strawberry Jam Crostata

    Filled with fresh preserves, this is a classic breakfast jam crostata in Italy. Freshly made strawberry jam is my choice here, but feel free to substitute a pound of your…

  • Recipe

    Pasta Frolla (Sweet Pastry Dough)

    Pasta frolla forms the base for most crostatas. It's a sweet pastry, typically enriched with butter and eggs or egg yolk. It’s delicate yet easy to roll out and easily…

  • Moveable Feast

    Fresh Ricotta and Pickled Beet Crostini

  • Recipe

    Pasta and Chickpea Stew with Rosemary-Chile Oil

    This hearty stew warms up a cool night. If you’d like a thinner consistency, add more broth. Serve immediately, before the pasta soaks up the broth.

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