180 italian recipes

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Rice lasagna layered with ground beef spaghetti sauce, cottage cheese, and mozzarella. A gluten-free friendly twist on classic lasagna using rice instead of noodles.

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

Buffalo chicken lasagna layered with hot sauce-spiked tomato sauce, ricotta, and crumbled blue cheese on top. Wing-night flavor in casserole form, no frying required.

Italian cheese bread bakes a yeasted dough with grated provolone, garlic butter, and parmesan into two pull-apart loaves. Crackly tops, soft interior, perfect for a pasta night.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

My take on this classic Italian belly warming soup.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Quinoa Italian style layers cooked quinoa with a lean beef and tomato sauce, ricotta, mozzarella, and parmesan like a gluten-free lasagna. A high-protein, lower-fat twist on the classic.