All About "european" and "italian"

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Grilled Rosemary-Salmon Skewers

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If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they’ll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don’t...

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Squash & Leek Lasagna

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If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano-Reggiano.

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Spaghetti alla Carbonara

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In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety.

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Creamy Asparagus Pasta

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Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

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Fresh Tomato Sauce

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A basic tomato sauce can be at the heart of so many great meals: pizza, pasta dishes, sauteed vegetables and soups, just to name a few. Take advantage of the summer harvest to stock your freezer with this sauce and you'll be one...

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Penne with Roasted Chicken & Radicchio

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Radicchio is a brawlingly bitter green that becomes impossibly meek and mild when simmered. Paired with some cheese and the meat from a rotisserie chicken, it cooks up quickly into a memorable pasta dish.

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Chicken & Sun-Dried Tomato Orzo

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Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

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Tomato-Basil Skewers

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Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

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Creamy Polenta

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This easy polenta takes only a few minutes of stirring before it’s left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil...

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