An excellent traditional bolognese sauce recipe. The secret is long, slow cooking, which develops deep flavor.

I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!

A classic Italian starter, the Caprese salad originates from the island of Capri. This easy summer salad is always a crowd-pleaser.

These gnocchi with mushroom sauce smell like autumn and comfort food. The “ai funghi” sauce is an Italian classic, as famous as Bolognese sauce. It’s a quick dish (if your gnocchi are ready) and excellent. Potato gnocchi are a great alternative to pasta as they absorb the sauce beautifully.

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are large shell-shaped pasta perfect for stuffing and baking. Here’s a delicious version with mixed mushrooms, béchamel sauce, and parmesan.

A smooth and flavorful basic Italian tomato sauce recipe. Just like with bolognese sauce, the secret to a good sauce lies in long, slow cooking over low heat.

After the ricotta spinach lasagna and the Passover meat lasagna, here’s a new lasagna recipe that’s equally delicious - tuna lasagna with mozzarella and tomato sauce.

Here’s a smooth and creamy sauce with fresh mushrooms.

Caponata is a Sicilian cousin of French ratatouille. Their preparation methods are very similar, but what gives caponata its characteristic taste are the capers, vinegar, and black olives. Today I’m sharing my Italian grandmother’s recipe.

To add variety to traditional Hamantaschen, here’s a light and crispy recipe that comes straight from Italy.