Pecorino

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

These delicious crisp, cheesy snacks are perfect for entertaining and parties. Serve them with a glass of wine and a bowl of olives or as savory dippers for tzatziki.

In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.

Given that this popcorn is green and has the word "kale" in the title, it has proved to be shockingly popular among the preschooler set (to whom I'd bring it for class snacks when it was our turn) as well as adults.

Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.

This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

Cacio e pepe works on so many things, this potato chip recipe is just our latest obsession with using the whole flavor combination.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.

Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

Mmm. Fried dough. On a trip to Rimini, a resort town on Italy's Adriatic coast, I had a memorable fried pizza topped with cheese and ham. To re-create it, I came up with this shallow-fry method in which you fry the dough, then flip it, top it with mozzarella, and cover it with a lid to melt the cheese. In honor of Rimini, I've topped this one with the region's famous squacquerone cheese, which is as deliciously soft and runny as it is difficult to pronounce. If you can't find it, you can use crescenza (also known as stracchino). It goes on after frying and quickly melts on the hot crust. I also add thin slices of the cooked ham sold in Italian delis as prosciutto cotto. Not to be confused with prosciutto, which is cured but not cooked, this is what we know as ham, but it's a bit paler, less smoky, and more delicate than typical American deli ham. For this method, it's really helpful to roll your dough out as close to the stove top as possible and to have everything set up before you start cooking: your skillet on the stove top, a lid within easy reach, your cheeses and toppings measured out, and a plate lined with paper towels right next to the stove. Keep a close eye on the heat as you fry and adjust it as needed so the dough cooks all the way through without burning on the outside.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.