In a tangy twist on a classic chicken recipe, a whole (organic free-range) chicken is rubbed inside and out with aromatic herbs, then baked with freshly squeezed lemon juice and extra-virgin olive oil for a light and flavorful Italian dish. Paired with roasted potatoes, this dish makes for a perfect meal.
This quick and easy Italian recipe is loaded not only with nutrients, but also with the robust flavor of fresh basil, pungent garlic, and extra-virgin olive oil.
Tagliata is Italian for sliced steak. You’ll find it on nearly every Italian restaurant menu. But it’s easy to make at home, and a great choice for an unfussy meal. (Sometimes it’s also a good way to make one steak feed two.) Flank steak makes a great tagliata. It’s relatively inexpensive and easy to cook.
Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a good platform for the whipped cream and berries.
This is a slow-cooker adaptation of Marcella Hazan’s famous 3-ingredient marinara sauce. The butter makes the sauce plush. Good-quality canned tomatoes are a useful pantry staple year-round but especially in winter when fresh tomatoes seem a lifetime away.
Lidia Bastianich's polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.