Italian American

In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.

For leftovers of this classic seafood stew, increase the recipe by half.

Recipes from two New York women respected in the food business influenced this dish: In her book A Fresh Taste of Italy, Michele Scicolone (once my Brooklyn landlady) offers Spaghetti with Rubies, where the rubies are chunks of roasted beets sautéed in olive oil, garlic, and red pepper flakes. At her legendary Brooklyn trattoria Al di Là, chef/co-owner Anna Klinger serves ravioli stuffed with beets tossed in brown butter and poppy seeds. Beets, together with poppy seeds, are typical in dishes of the northern Italian regions of Friuli and Alto Adige. With all these factors in mind, I came up with my own combination of pasta with beets and poppy seeds.

This Italian take on shrimp and grits comes together in just 25 minutes for a creamy, comforting dinner.

Traditionally, this dish was made with short-grain rice, Arborio or Carnaroli, that’s been boiled in salted water with a little oil, and that’s how I make it here. If you have leftover risotto, you can use that instead of starting from scratch with the rice. On the other hand, if you have leftover Bolognese sauce, you can skip making the ragù; all you need do is to add some peas and a little water to the sauce and simmer until the peas are tender and the sauce is dense, not runny. The recipe for the ragù below makes about 3 cups, approximately twice as much as you’ll need. Either freeze the remaining ragù for your next batch of rice balls, or enjoy the sauce over pasta like rigatoni or penne.

This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity.

Use one crust to make the pizza here. Chill the extra dough for up to four days or freeze for up to a month.

This recipe was shared with Epicurious by Chef Joseph W. DiPerri of The Culinary Institute of America.

No need to call your local pizza joint. Thanks to prepared dough and bottled roasted red peppers, making your own calzones can be easy and far more satisfying.

Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.

This sauce goes with almost any topping. Three to try: slices of fresh mozzarella, fresh basil leaves, and roasted eggplant. This recipe originally accompanied the <epi:recipelink id="352109">Overnight Pizza Dough recipe</epi:recipelink>

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

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.

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 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.