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This variation of insalata Caprese has the surprise--and welcome--addition of grilled eggplant. It's a great appetizer or vegetarian side dish for a summer barbecue.
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Straightforward yet versatile, this dressing brightens up a simple green salad or works well atop a piece of steamed fish.
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This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This pasta dish combines Italian sausage, red bell peppers, and your favorite pasta sauce, for a simple and satisfying supper.
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.
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This pasta salad comes together easily and is great for summer get-togethers. Spiral pasta is tossed with Italian dressing, crispy bacon, wilted spinach, and olives for a flavorful side dish.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day.
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Diced strawberries add an unexpected sweetness to this toasted Italian bread salad. Perfect for a summer day.
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Chicken patties are layered with provolone cheese and marinara sauce in this lazy version of chicken Parmesan as a grilled cheese sandwich.
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Get Braised Calamari Stuffed with Shrimp, Spinach, and Herbs Recipe from Food Network