Translating a classic. Every few hundred years or so it’s a good idea to take a fresh look at a classic dish. An Italian-American favorite with roots in Italy going back centuries, chicken cacciatore is the perfect recipe to expand upon because variations have existed over time. In Italian, the… Read More

In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half. Read More

Meaty chicken legs, rather than veal shanks, are braised in a tomato sauce, then sprinkled with gremolata—a zesty blend of chopped herbs, fresh garlic, and lemon zest. Creamy polenta is an ideal accompaniment to this favorite Italian fall one-dish supper that’s lovely for an intimate dinner party. Read More

The rich flavor of boneless thighs melds beautifully with the sweet-tartness of blood oranges or red grapefruit. It’s a breeze to substitute boneless breasts—either pound them to an even thickness or slice them horizontally into cutlets. Read More

Coriander chicken thighs simmered with tomatoes and mushrooms make a hearty stew that’s served over soft polenta. Read More

Chicken breasts are dipped in egg, coated with a Parmesan cheese bread crumb mixture, then sautéed and served with homemade potato chips seasoned with rosemary and a delicious dip of mayonnaise and Parmesan. Read More

This dish starts with the recipe for basic Grilled Chicken Drumsticks with Pesto adding arugula to make a peppery pesto that adds a little extra during grilling. When mixed with red wine vinegar, it creates a tangy dressing for the tomato salad that’s served on the side. Read More

This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season. Read More

Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just BARE… Read More

Broccoli rabe (or raab) is sometimes called Italian or Chinese broccoli, though it’s most closely related to turnips. Its one of the most popular green vegetables worldwide, with a pungent bitterness that’s tempered by the tang of lemon, roasting in high heat, or the richness of garlicky or highly seasoned… Read More

This elegantly simple recipe takes advantage of the rich flavor of bone-in breasts that are quickly browned, then finished in the oven. Pears, blue cheese, and a sweetly-tart balsamic glaze round out the dish. Read More

Everyone loves lasagna and this version has a lighter touch. No baking required, but just as satisfying as the traditional long-baked dish. Read More

Take these basil-infused chicken slices outdoors, to eat with your fingers, dipped into creamy pesto and lemon-spiked mayo. Read More

Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade… Read More

Making a creamy risotto is not about fancy ingredients, but patience. The sweet tenderness of the rice and butternut squash contrasts beautifully with the savory chicken. Prosciutto is just dry-cured ham. Read More

Experiment with different varieties of eggplant if you see them at the grocery or farmer’s market—don’t let the unique shapes and colors stop you, as any type is delicious. This rich stew is lovely spooned over soft corn polenta, too, or even over toasted baguette slices. Read More

These elegant chicken tenders can be served as a first course or cut in half to serve as little finger food bites with cocktail picks. Read More

Head over to your favorite local wood-fired pizzeria to purchase baked crusts. They often will sell untopped baked dough as focaccia, brushed with olive oil and seasoned with coarse salt and maybe crumbled dried rosemary. These bubbly, charred crusts are perfect for simply dressed pizzas, like this classic Margherita—sweet Italian… Read More

Ribollita, a traditional stew-like Tuscan soup, often uses day-old bread to add body and thicken the broth. This version uses coarsely mashed white beans, which add more fiber and a creamy texture. Garnish with a drizzle of olive oil and a sprinkle of thinly sliced fresh basil or pungent Romano… Read More

Serve this fresh take on a classic with crispy fried polenta and sautéed julienned zucchini with lots of fresh garlic. Pan-fry the chicken in olive oil if you’d like a crispier coating. Read More

This updated version of “hunter’s chicken” is made with a lighter hand and bolder flavors. Serve over hot cooked farro or Israeli couscous. Read More