2,500 italiani recipes

Italian-style quiche bakes a tomato-oregano custard in a pie shell with black olives, sauteed mushrooms, and Swiss or mozzarella cheese. Pizza-meets-quiche brunch dish that puffs golden in the oven.

Italian sausage pie bakes crumbled sweet sausage and onions in an egg and mozzarella custard inside a pre-baked pie shell. A hearty, savory quiche-style dinner that slices clean every time.

A fresh and flavourful pasta sauce infused with the sweetness of roasted red pepper and the tantalizing aroma of fresh herbs.

Easy chicken cacciatore with strips of chicken breast, mushrooms, red and green bell peppers, and a kick of red pepper flakes. The classic Italian hunter's stew adapted for a 45-minute weeknight dinner.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

There are lots of good-for-you stuff in this stew, and it's also very tasty. A deliciously warm stew is perfect on a cool fall day.

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

A cheesy baked pasta casserole with minced beef and some Italian flair.

A rustic Italian fish soup brimming with clams, tender white fish, leeks, and mushrooms in a tomato-wine broth. Feeds a crowd in just 35 minutes.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.