This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.
crushed red pepper flakes
You do need to marinate the lamb for 30 minutes or so, but you can pour yourself a glass of wine, sit back and enjoy it, then whizz up the mint sauce in the meantime.
The crunchy and cheesy bites that ooze out of the sides of this “rolled” chicken are irresistible. Most kids go crazy for this, but it has sophisticated flavors adults will enjoy, too.
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.
This classic pasta dish uses many items that one should always have on hand: olives, capers, anchovies, and tomatoes. It’s both a family and dinner party favorite.