Cuisine: Italian

Kale Salad with Pinenuts

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

  By Justin Scheetz

Pear, Arugula, and Pancetta Salad

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

  By Justin Scheetz

Holiday Biscotti with Cranberries and Pistachios

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

By Recipe Contributor

Mascarpone-Filled Cake with Sherried Berries

This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.

  By Justin Scheetz

Lemon Gnocchi with Spinach and Peas

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

By Recipe Contributor

Quick Sausage and Mushroom Lasagna

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

By Recipe Contributor

Lemony Chicken and Orzo Soup

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

  By Justin Scheetz

Homemade Tomato Sauce

Fresh and delicious.

  By Justin Scheetz