1,238 italian recipes

Bill's Focaccia Bread recipe

This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.

A make-ahead Italian Spaghetti that can be ready in a flash. Just re-heat and serve.

Tasty, moist, delicious, not dense!

Cheesy and delicious! This lasagna will satisfy both of your palate and tummy. For a healthier result, use whole wheat lasagna instead.

This particular biscotti a bit of warm from the spices and adds depth to a good cup of tea in the fall. Add a bit of fruit and it makes a nice homemade gift for Christmas, good for breakfast with a coffee too.

During the fall and winter I make homemade soup once a week. I’ve got dozens of delicious soup recipes, but the Pizza Soup was the favorite of our sons, Keith and Mark. It’s really easy to make. I apologize for the inexact quantities, but this is another recipe that I’ve never written down…and haven’t made it since last winter! I’ve given the basic recipe, but don’t be afraid to add other items you enjoy on your pizza…including a dash of red pepper sauce!

Make your own pasta at home. Fresh pasta isn't hard to make it just takes a little bit of time and effort and the results are well worth it. If you don't have a pasta machine you can roll it out, fold into layers and cut with a knife to make your own custom noodles.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Bread Machine Focaccia recipe

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

Outstanding and perfect with a cup of coffee in the morning.

An Italian style pinwheel bread with olives sprialiing throughout the loaf. Impressive and delicious at the same time.