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Articles filed under Italian

Aperitivo at home: 5 recipes to re-create Italy’s relaxing pre-dinner ritual in your kitchen

By Penny Kazmier
Jul 16, 2025 5:53 am - Italians have a wonderful tradition called aperitivo, or welcoming the evening and unwinding from the work day with snacks, a cocktail and conversation. Penny Kazmier shares recipes from a recent trip to help re-create this relaxing time of day on home soil.
Making arancini just got easier with this clever shortcut

By Joe Yonan
Jun 17, 2025 5:49 am - These Italian fried rice balls, sometimes called arancini and sometimes called suppli al telefono for the “telephone wires” that the stretchy cheese inside resembles, are traditionally made with leftover risotto. But you can also start by making a stripped-down, no-stirring-needed take on risotto.
Tangy cherry preserves bring balance to this ancient ricotta tart

By CHRISTOPHER KIMBALL
Jun 03, 2025 5:47 am - Torta antica roma — a rustic tart inspired by the traditional Roman combination of ricotta and cherries — is exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. In this version, the dough gets its flavor and texture from almonds that are ground in the food processor.
French bread pizza topped with salad is a quick, budget-friendly meal

By Ellie Krieger
May 21, 2025 5:22 am - These French bread pizzas are piled with a tricolor salad of arugula, radicchio and endive, making for an easier and healthier homemade pizza experience.
Domino’s thin-crust pizza has a cult following. Here’s how to make your own.

By Joe Yonan
May 14, 2025 4:47 am - This cheese pizza’s crust is thin, crispy and flaky, demonstrating why the Domino’s pizza that inspired it is such a favorite among chefs. With no yeast, and only a 30-minute resting period, the dough becomes weeknight-friendly, although the pizza, cut into squares tavern-style, is party-worthy, too.
These streamlined Neapolitan meatballs are made with panko bread crumbs

By CHRISTOPHER KIMBALL
Apr 23, 2025 5:35 am - Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Despite their impressive size, they’re light and ultra-tender, thanks to a high ratio of bread to meat.
The best baked ziti isn’t made with ziti at all

By Olga Massov
Apr 02, 2025 5:06 am - This crowd-pleasing baked ziti is actually made with rigatoni, and strikes the right balance between cheesy and saucy. To ensure the finished recipe doesn’t wind up soupy or grainy, use crème fraîche in place of more traditional ricotta, and low-moisture, whole-milk mozzarella cheese instead of fresh.
Tucci's Timpano

Dec 22, 2021 5:00 am - Recipe quantities adjusted from original to fit 6-quart vessel For the dough 3½ cups all-purpose flour, plus more for dusting 4 large eggs 1 teaspoon salt 3 tablespoons ...
Winter Minestrone

Jan 22, 2020 5:00 am - This hearty minestrone is perfect for cold nights - and for using up the ends of vegetables in your fridge. Leave the ribs on the Swiss chard for some added texture. ¼ c...
Don's Deep-Dish Iron Skillet Pizza

Jul 12, 2017 6:00 am - Extra-virgin olive oil for brushing the skillet 18 ounces ready-made pizza dough ½ to 2/3 cup pizza sauce (I used Whole Foods 365 brand organic) 1 level tablespoon dried...

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