Italian

There’s a lot of flavor in these little crackers, which are the perfect blend of flakey and cheesy. I add these to a bread basket, crumble them over salads, and float them in soup. They keep well in a sealable plastic bag, so make a double batch; you’ll find lots of ways to use them.

A crostata is a free-form tart that can be served as a dessert or, like these two, filled with savory ingredients as an elegant starter.

Honestly, there’s not much that’s better than fried mozzarella with something sweet drizzled on top. In Santorini I tasted a dish like this, but made with feta; here I’ve substituted smoked mozzarella, which has a similar salty flavor but is a bit creamier. The smokiness plays off the sweetness of the figs beautifully.

Everyone seems to love this simple combination of clean, fresh flavors. If watermelon is not in season you can substitute cantaloupe, but for a burst of pure flavor that really plays off the herbal flavor of the tomatoes, you can’t beat watermelon. Stacking the skewers vertically and serving them upright looks especially elegant.

If you think stuffed mushrooms are bland, you’ll find these a welcome change of pace: the flavors are quite robust. These are equally good right out of the oven or at room temperature, and they make a nice hors d’oeuvre option for non-meat-eaters.

Most Italians would have all these ingredients readily at hand in their pantry; in fact, it’s what my mother fixed for me and my siblings as an after-school snack. I’ve updated it a bit with fresh mint to make a snappy appetizer bite.

Here’s why I love this dish: it looks gorgeous on the plate, and it’s much more sophisticated than the simplicity of the ingredients would suggest. It’s a two-biter with lots of strong layers of flavor: first the bite of the cheese, then the crisp lemony tang of the apple and the sweet jammy aftertaste of the figs. Together, the combination is amazing. Use the fig jam on anything from pancakes to pork chops.

Despite the apricot topping, this is a savory dish, not a dessert, and it’s a knockout addition to an appetizer buffet. Be sure to pat the bell peppers dry with paper towels and don’t chop them too fine or they will turn the cheese filling pink. Note that the pan size is a bit unusual so make sure you have the right one before you start the recipe.

For entertaining I usually prefer dishes that can be made ahead of time, but I make an exception for this one. It does need to be assembled at the last minute; but when you want something particularly beautiful to start a small dinner party, it’s worth the extra effort. The flavor of mint really shines through and the colors are stunning together, especially if you use a mix of heirloom tomato varieties.

This burger gets its inspiration from Italy’s insalata caprese, which is a simple yet totally delicious layering of fresh mozzarella, ripe tomato slices, and basil leaves. Basically, I just transplant that salad onto a burger. Because it is so simple, it is of the utmost importance that each ingredient be in its prime. That means only the ripest, tastiest tomatoes, the freshest, creamiest mozzarella, and the brightest green basil will do. (If you can find it, make this burger with milky buffalo mozzarella for a delicious and authentically Italian treat.) All it takes to dress this Italian trifecta is a splash of balsamic vinegar, olive oil, salt, and lots of freshly ground black pepper.

In a city full of Italian restaurants and specialty shops, Arthur Avenue in the Bronx is where you’ll find New York City’s most authentic Southern Italian fare. With its generations-old mom-and-pop businesses, this area of town seems as though it is stuck in a time warp—and I mean that in the most positive way possible. Arthur Avenue is the place to go when you want the real deal, from great eggplant Parmesan to baked ziti to mouth-watering Italian sandwiches. This burger, with its crispy frico made from nutty Fontina cheese, and a garlic- and chile-infused ketchup, is my ode to that famous neighborhood.

A taste of Italy, this tender roast gets a robust herb rub, then is left to bake or cook in the slow cooker. Among the recipes we’ve included for using the planned-over portion are Thai Beef Salad (page 91), Beef Salad with Vinaigrette or Horseradish Dressing (page 92), and Blue Cheese Beef and Fries (page 201).

This fantastically easy recipe utilizes bottled sun-dried tomato pesto to cut your prep time.

Flavors of the Mediterranean are blended in this simple, easy-to-love salad. Serve it as is or on lettuce.

For a taste of Italy in minutes, prepare this simple vegetarian soup. Serve with a hearty whole-grain bread.

I love olives. If they had no calories, I would eat them by the bucket. Again, though, they are another ingredient that when eaten in moderation provides good fats our bodies do need. Here, I’ve used them to make pizza, another of my favorite foods. This throw-together meal will take significantly less time than waiting for takeout. And it’s especially great because you can stock the ingredients in your kitchen for that night when you just don’t have time to cook.