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Spicy Sauteed Fish with Olives and Cherry Tomatoes_image
Spicy Sauteed Fish with Olives and Cherry Tomatoes

Author: Candida Sportiello

Garlic Tomato Sauce_image
Garlic Tomato Sauce

Author: Marina Riccardi

Collard Green Olive Pesto_image
Collard Green Olive Pesto

Author: Danny Toma

Potato and Parmesan Gratin_image
Potato and Parmesan Gratin

Author: Oriana Neri

Pasta with Broccoli-Pine Nut Pesto_image
Pasta with Broccoli Pine Nut Pesto

Author: Michael Thompson

Toasted Almond Parfait_image
Toasted Almond Parfait

Author: Candida Sportiello

Amaretto Chocolate Pudding_image
Amaretto Chocolate Pudding

Author: Michael Thompson

Ultimate Caprese Salad_image
Ultimate Caprese Salad

Real talk: This is a dish to make when the tomatoes are peaking-at the farmers' market, you should be able to smell them before you see them.

Author: Rick Martinez
"Drunken" Pork Chops

Author: Michael Thompson

Pasta alla Gricia_image
Pasta alla Gricia

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Author: Leonardo Vignoli

Cheese-and-Mortadella-Studded Bread_image
Cheese and Mortadella Studded Bread

Author: Ronnie Venturoli