Italian

If you're pressed for time, you can sub 1 1/2 cups canned beans for the dried. There's no need to precook the canned beans—just drain and rinse them before adding them to the onions.

Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping.

Protein-rich garbanzo flour can be found at health-food grocers (such as Whole Foods).

For a nutrition boost, replace one of the eggs with 1/2 cup of pureed beans or vegetables. (That's two 2-ounce jars of baby food.)

Today's new comfort dessert is anything that combines salty and sweet. The Creamsicle-like semifreddo is delicious with the salty, nutty brittle. Keep in mind that the semifreddo needs to be frozen overnight.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

The Abruzzese of Italy love hot peppers and delight in food that has a bit of a kick. In this rich pork stew, called spezzantino dimaiale alla'abruzzese, red bell peppers add sweetness and balance the heat. Some versions of this recipe use chopped rosemary instead of fennel seed.

The sweet raisins and bits of smoky cheese studding this risotto make for an arresting contrast with the smooth, savory rice.

This homespun loaf cake evokes the nut tree-covered hills of Avellino and the lemon-scented Amalfi coast. The cake batter is primarily ground raw nuts, generously flavored with lemon zest. The latter gives the finished cake a pronounced citrus flavor that pairs well with the orange salad.

Freeze these for up to a month for a quick microwaveable dinner.

Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the twofold richness of prosciutto and Italian Fontina.

Despite her pride in her cultural heritage, Miraglia Eriquez says: "I gotta be honest, some Italians are known for cooking vegetables to death, and I like to keep my greens green." So she boils chicory for only a few minutes to tame its bitterness, then sautés it briefly, keeping the leaves fresh and slightly crisp. This simple, light side dish is great with the hearty ragù -coated pasta.

This small, round pasta is named for its resemblance to peppercorns, so why not pair it with black pepper, which, along with lemon, adds brightness to the parmesan?

This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù. Miraglia Eriquez's grandmother used to fry these snacks while her sauce simmered. As the meatballs spattered in the pan, the family would crowd into the kitchen to eat them hot. Your guests will do the same, whetting their appetites for the food to come.

This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil- and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You'll always be glad to have some on hand.

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always start with our all-time favorite pizza dough, adapted from chef Chris Bianco, of Pizzeria Bianco, in Phoenix. This slightly wet dough, in conjunction with a hot pizza stone, produces a crisp yet chewy crust, the perfect canvas for bright homemade tomato sauce, fresh mozzarella, and verdant basil leaves.

Anna Di Bene, Oltranti's grandmother, never let anything go to waste in her kitchen in Lucca, Italy. Whenever she cooked chicken, she saved the livers for this delicious antipasto. Spicy red-pepper flakes and salty capers cut through the richness of the topping.

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast. Slowly braising the meat in a heady tomato sauce enriched with pancetta, olives, and porcini produces a dish so good, you'll find yourself sneaking nibbles all the way to the table. It's even better the next day—if you can contain yourself.

If you live near a deeply rooted Italian community, chances are you have easy access to great fresh mozzarella. If that's not the case, though, it's time to channel your inner artisanal cheesemaker. You'll find that the pure, clean flavor of homemade mozzarella is a revelation, as is the cheese's tender, almost flaky, pull-apart texture. Time, patience, and careful attention to detail are the keys to success.

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it's crowned with wilted escarole and dressed with a bright and briny sauce.