100 Ways to Cook Italian
From pizza and pasta to gelato and tiramisu, we've rounded up a collection of our most exquisite and enchanting Italian recipes. Fresh herbs, produce, and ingredients come together to create these Italian recipes, which offer lighter versions of otherwise diet-busting dishes.
First up is a classic— Pizza Margherita!
Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find for this recipe.
Use whole-wheat panko in this Italian recipe; the regular type became soggy in a test.
Our cioppino is easy to make and it features fresh Italian flavors such as basil, oregano, and tomatoes. If you already have it on hand, feel free to substitute chicken broth in place of vegetable broth.
Pappardelle with Mushrooms
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
Mussels Fra Diavolo with Linguine
Fra diavolo means "brother devil" in Italian and refers to a spicy, tomato-based sauce. Here we use store-bought marinara that's jazzed up with fresh fennel, crushed red pepper, and garlic.
Grilled Caponata Salad with Grilled Flatbreads
Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.
Puréed strawberries create the "juice" that flavors this creamy gelato.
Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.
Sausage, Fennel, and Ricotta Pizza
Dollops of ricotta cheese top this crispy pizza. Use a preheated pizza stone or baking sheet to ensure an extra-crisp crust.
Italian Tomato Soup
Homemade marinara sauce serves as the base in this tomato soup with ditalini pasta and shaved pecorino Romano cheese.
Fettuccine with Seared Tomatoes, Spinach, and Burrata
Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.
We like our coffee strong here—you can also substitute 1 1/2 cups strong brewed coffee mixed with a tablespoon of instant espresso.
Slow-Roasted Tomato Marinara
Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.
Our Vegetable Lasagna has half the fat and calories of traditional lasagna—but loaded with satisfying flavor. Lots of colorful, delicious baby veggies are layered between pasta to reduce the typical mounds of cheese.
Homemade Pizza Dough
Homemade pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.
Chicken with Pepperoni-Marinara Sauce
Commercial marinara sauce and quick-cooking chicken cutlets give you a jump start on dinner when preparing this Italian-inspired chicken entree. Pepperoni slices and shredded mozzarella make this meal appealing to kids and adults alike.
Italian Three-Bean Salad
Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Spaghetti with Pork Bolognese
A rich bolognese sauce with plenty of meat feels like the old-world Italian dish, but fits in the new-world nutrition sense. One online reviewer claims, "I like any spaghetti sauce that sneaks in tons of veggies." Note: A little liquid remaining in your bolognese sauce helps coat the pasta.
Basil Plum Granita
Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.
Chicken Parmesan Burgers
Get out of your burger rut with these ground chicken parmesan burgers. Grill then serve on ciabatta rolls and top with marianara sauce and mozzarella.
Garlicky Meatball Pasta
In about 30 minutes, you can have a bowl of Garlicky Meatball Pasta on your table--homemade meatballs included. Refrigerated fettuccine and commercial marinara sauce helps to quicken this quick and easy pasta dinner.
Balsamic-Glazed Pork Chops and Polenta
Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.
Campari and Orange Sparkling Cocktail
Campari, an Italian aperitif, gives the drink a bitter edge and beautiful rosy color.
Steamed Clams Fagioli
A peasant dish no more! Our steamed clams version of this traditional dish is ready to go in 30 minutes and is loaded with classic Italian flavors.
Chicken with Italian Sweet-Sour Fennel
Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.
Spaghetti with Clams and Slow-Roasted Cherry Tomatoes
This recipe makes an elegant dinner for entertaining. Spaghetti dressed with clams is a Southern Italian classic, and tomatoes contribute a contemporary addition.
Blue Cheese Polenta with Vegetables
It only takes 15 minutes to pull off this beautiful dish. You can also try roasting the veggies for a bit of a different spin.
Egg White and Sun-Dried Tomato Frittata
This ethereally fluffy frittata tastes rich, thanks to the cheese wedges. Pair with a green or fruit salad to make this dish into a nice brunch.
Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
In Candy-Wrapped Tortelli, fresh dough gets twisted around the chicken-spinach filling, like a candy wrapper. Cutting and shaping tortelli by hand means each piece is unique--and therein lies the charm of this pasta dish.
Viennese Almond Crescents
Look for almond meal—also known as almond flour—in health-food and specialty stores. Bake the cookies ahead, and freeze up to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just before serving.
This drink is a twist on the classic Bellini, a post–World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.
Fresh asparagus is most economical in the spring when it's in season.
Gnocchi with Browned Butter
Pair fresh sage with buttery gnocchi for an authentic and delicious Italian delight.
Meyer Lemon Chicken Piccata
Freshen up a classic chicken dish by using Meyer lemons for the sauce. These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons.
"Farrotto" with Butternut, Gruyère, and Hazelnuts
Cubes of butternut squash hold their shape and bite and stand out wonderfully against the farro background. Grated Gruyéré cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.