Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.

Pressure Cooker Ribollita (Tuscan Bean and Vegetable Stew)

This Tuscan vegetable, bean, and bread stew typically takes many hours to cook from start to finish, but a pressure cooker reduces that cooking time significantly while producing perfect results.

Snapshots from Italy: Roman Easter Soup

Eggs are essential ingredients in Italian Easter celebrations, playing a role that extends beyond the huge, elaborately decorated chocolate eggs that decorate every shop window in the weeks before the holiday. Romans are likely to enjoy a light first course of Brodetto Pasquale at their Easter table, the local version of a soup that features eggs as well as lamb, another iconic Easter food.

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

Just because it's no longer tomato season doesn't mean it's time to stop eating tomatoes. The Tuscan tomato-bread soup known as pappa al pomodoro, for instance, is perfect made with good-quality canned tomatoes and plenty of olive oil.

Italian Minestrone Soup

Italian Minestrone Soup is an absolute classic! It's chock-full of vegetables, beans and pasta in a flavorful tomato-based broth.

30-Minute Tuscan White Bean Soup

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling.

Testaroli (Tuscan Pancake Pasta) With Pesto

Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make them at home.

PASTA PRIMAVERA with creamy lemon ricotta

Pasta primavera, Primavera means spring, and it's basically a way to make the best of what spring has to offer and throw it all into one dish. Now you won’t find this dish in Italy, it's truly an Italian American invention, but it does live up to the Italian ethos of using what's available locally to you There is no one way to make it. But this is my way so let's just jump right into it.

Classic Cookbooks: Simple Dinners from Marcella Hazan

Besides big roasts, slow braises, and stuffed pastas that are probably best for lazy-Sunday cooking, Essentials of Classic Italian Cooking has much to offer in the way of weeknight dinner (if you’re accustomed to spending about an hour making dinner,...

Bucatini with Roasted Eggplant and Cherry Tomato Sauce

Turn fresh summer produce into a hearty pasta dish with a fresh cherry tomato sauce, roasted eggplant, and herbs. Perfect for the transition to fall!