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Italy’s traditional Easter Torta Pasqualina, or rather: a fluffy ricotta filling, mixed with lots of spinach for color and an arguable dose of nutrition (this is basically health food, people) generous helpings of salty rich Parmesan and Pecorino cheese, and, best and prettiest of all, four whole eggs baked right into the top of the pie, bright golden yellow like a circle of miniature suns.
Read MoreThis frittata di pasta is made with leftover spaghetti, revitalized and reminiscent of carbonara in its eggy-ness, dotted with pockets of gooey scamorza that contrast nicely with the sharp salty bite of the Parmesan cheese. A sprinkling of Springy green asparagus adds a little freshness and color, and the bits of spaghetti on the top become extra crispy and brown, contrasting splendidly with the fluffy frittata interior.
Read MoreA Roman classic, or rather artichokes fried until tender on the inside and gloriously crispy on the outside, akin to a potato chip, luxuriously olive-oily, and perfectly addictive with a sprinkle of salt.
Read MoreFresh tonnarelli, dressed to the nines in a luscious, cheese-y sauce whose richness is interrupted only by the underlying heat of the black pepper. A dish of this will transport you directly to the Eternal City, guaranteed.
Read MoreA salad that is a whole party of textures, flavors, and colors that would put the usual pile of iceberg lettuce to shame: here we've got paper-thin, super crisp anise-flavored fennel, sweet juicy oranges, buttery, crunchy pine nuts, sharp, biting red onion, and salty rich olives, served over a bed of leafy greens, tossed with a splash of fruity olive oil and sunny orange juice.
Read MoreSpicy, garlicky, slightly bitter greens — a Roman classic.
Read MoreWho said pancakes had to be sweet? Here are savory pancakes that are fluffy and light and cheesy, crisp on the outside and soft on the inside, slightly sweet thanks to the squash, drizzled with toasty nutty brown butter and cozy crispy sage (squash/pumpkin's soulmate).
Read MoreThick ribbons of pappardelle with sweet roasted squash, earthy mushrooms, and caramelized onions. Yummm.
Read MoreClassic Tuscan panzanella meets the Greek salad.
Read MoreThis a no frills recipe -- we have just olive oil, tomatoes, garlic, basil, and spaghetti, perhaps the simplest cut of pasta. The star of the dish, not surprisingly, are the peak-of-the-season cherry tomatoes, cooked in lots of silky olive oil until they burst and cook down to become their own quick sauce.
Read MoreCrunchy sweet corn, juicy cherry tomatoes, creamy mild avocado, bright parsley, sharp red onion, and salty feta, all wrapped up in a tangy, citrus-y sweet dressing makes for one of the most quick, refreshing, and delicious dishes you'll have all summer.
Read MoreHere we have a whole pot of flavors: briny olives, sweet sultanas, tangy vinegar, mild eggplant, mellow celery, salty capers, and toasty pine nuts, all of which complement each other perfectly, each ingredient playing their part on Team Caponata.
Read MoreWho said a crostata had to be sweet?! Here’s a savory one serving up summer’s best (tomatoes and basil) with a little cheese to boot.
Read MoreJust a few ingredients and a whirl or two in the food processor and you have one of the most exciting sauces ever to be tossed with pasta. Don't estimate the short ingredient list, either, as all four pack a punch: intensely flavorful sun-dried tomatoes, peppery garlic, fresh and sunny basil, and salty rich Parmesan makes for a loud in-your-face sauce (in a good way).
Read MoreZucchini halves packed with a cheesy filling, crispy brown on the outside and creamy on the inside with a sprinkle of basil for freshness, a dish substantial and filling enough for the vegetarians to not feel like they're missing out. Added bonus: these are a great way to use up all that summer zucchini and basil that are about to take over your gardens.
Read MoreThis soup is packed with flavor, thanks to slow roasted tomatoes, a good dose of basil, garlic, and lots of simmering on the stove. Lots of parmesan cheese over the top is highly optional but basically mandatory.
Read MoreA filling, festive option for any vegetarians are your Thanksgiving table — roasted squash, caramelized onions, cheese, and fresh sage wrapped up in butter, flaky pastry.
Read MoreA perfect summer salad — the watermelon is sweet and mild and the feta is sharp and salty, but this is precisely why the two work so well together. The dressing -- olive oil, balsamic vinegar, and a touch of honey -- allows the ingredients to shine without overwhelming them.
Read MoreThin slices of summer zucchine layered over three cheeses — mild ricotta, tangy goat cheese, sharp Parmesan — and wrapped up in a flaky, buttery pie crust.
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