Italian

Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.

If quinces are unavailable or you want a shortcut, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

This indulgent vegetarian dish makes enough for two with seconds for each (trust us, you’re going to want seconds).

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.