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Pantry-friendly dishes, including cannellini and pancetta bruschetta and tuna and chickpea salad.
Delicate striped bass with braised broccolini; an olive oil cake.
Crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella.
Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage.
Linguine with clams and broccoli; bruschetta; mussels with farro, canellini and chickpeas.
A chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.
Mussels Triestina; orange and raspberry spritz; coffee panna cotta made with a light cream.
Caesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta.
Cannellini bean and lentil soup; a one-pot meal of sausages and apples.
Orecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.
A layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.
Potato and pasta soup; polenta with honey and berries.
Lasagna with ricotta and mozzarella; escarole olive oil mashed potatoes; baked stuffed vegetables.
Roasted pork loin with dried cherry sauce; fennel and Asian pear salad.
Chicken parmigiana light; leftover meatball panino; baked pasta with tomato sauce and meatballs.
Shrimp, roasted pepper and olive salad; vegetarian eggplant parmigiana stacks.
Pasta primavera "new school"; the classic raspberry and walnut butter cookies.
Beef and potato goulash; crespelle with wild cherries, chocolate and whipped cream.
A quick and easy onion tomato focaccia; taralli, crunchy bread rings; pizza rolls.
A Belgian and red endive salad; sweet cherry jam tart wrapped in an almond crust.
Spinach and ricotta dumplings; open cookie cannoli; ricotta meatloaf topped with tomato sauce.
A hearty chestnut and mushroom ragu; asparagus gratin topped with fried egg; clam soup.
A country salad; green beans with new potatoes.
A country salad; greFig and prosciutto bruschetta; transforming wafer cookies into truffles; almond tart.en beans with new potatoes.
Corn and courgette minestra; polenta cacio e pepe; grilled corn, apricots and portobellos.
Grilled calamari salad with tomato coulis; toasted bread with basil cannellini; whole-roasted branzino.
