Italian Recipes

Crispy breaded veal cutlets topped with a blanket of melted Fontina cheese and a squeeze of fresh lemon. Named for Italy's Aosta Valley, this 35-minute dish delivers crunchy, cheesy, bright flavor in every single bite.

Rehydrated Porcini mushrooms and parmesan cheese make these gnocchi taste cheesy, earthy and flavorful. Roast the gnocchi in the oven gives the nice flavor and texture. Serving them with the sauteed mushrooms and thymes.

Are you a cheese lover? If you use a cheese tortellini this can turn into a 4 cheese pasta dish.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Italian sausage fettuccine with hot Italian sausage, onions, and a silky bechamel cream sauce. A weeknight spicy-creamy pasta that's ready in 40 minutes.

Change the look of biscotti with this tasty version that will satisfy anyone's sweet tooth.

Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.

Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

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.

Turkey cheddar tetrazzini: a freezer-friendly casserole with sharp aged cheddar, mushroom cream sauce, and spaghetti. Built for Thanksgiving leftovers, but good enough year-round.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.