Here is a recipe for focaccia that is as soft and crispy as you could wish for! It’s perfect as an appetizer or to go with a salad, a soup or antipasti. You can top it with whatever you like: it’s delicious with marinara sauce or with garlic and fresh herbs (rosemary, thyme…).

I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are big shell-shaped pasta made for stuffing and baking until golden. Here’s my version with a mix of wild and cultivated mushrooms, béchamel and Parmesan.

Risotto is an Italian dish worth having in your recipe notebook: it’s a base you can vary endlessly, and with the leftovers you can make delicious arancini.

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

Here’s a new beef meatball recipe with Italian flavors, thanks to a tomato basil sauce. These meatballs are flavorful and light because they cook right in the sauce, no frying needed!

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

Pretty little Italian amaretti scented with orange blossom water that are a hit with coffee, and a great recipe for using up your egg whites.

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.

Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.

Cantuccini come from Tuscany: small, dry almond cookies, as crunchy as can be, and the best friend your fall and winter teas and coffees could ask for.

For a change from bolognese lasagna, here is another Italian classic, with a spinach and ricotta filling baked under a golden béchamel. A comforting family dish, to serve with a nice mixed baby greens salad for a bit of freshness.

This mushroom gnocchi tastes like fall and comfort food. The “ai funghi” sauce is an Italian classic, every bit as famous as bolognese sauce. It’s a quick dish (if your gnocchi are ready to go) and a really good one. Potato gnocchi are a lovely alternative when you want a change from pasta, because they soak up the sauce so well.

Mozzarella sticks (beignets de mozzarella in French) are sticks of mozzarella, breaded and then fried. Here is an easy recipe for making delicious mozzarella sticks at home. Enjoy them as a snack, as a starter with a good homemade tomato sauce or in a nice salad, for a change from warm goat cheese salad.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.