Italian

This dish has fresh, clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.

You can make the custard base a day ahead for this chocolate chip gelato.

The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for the meat sauce of your dreams.

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire."—Karen DeMasco

Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.

"Classic tiramisù doesn't usually contain chocolate, but I love how it pairs with the coffee. It's just one of those magical flavor combinations." —Kriss Harvey

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.

Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.

If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work.

"There are as many variations on this easy, classic dessert as there are fruits."—Jimmy Bannos, Jr.

Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.

New York City's Italian impresario Mario Batali likes to use Sun Gold tomatoes—a sweet, slightly tannic variety of cherry tomato—to make this dish. Any good cherry or grape tomatoes, or a chopped large tomato, will work, too. Be sure to cook the tomatoes down until they've released all of their juices.

A Venetian specialty of creamy rice and peas, this springtime classic should be the consistency of risotto.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca when he asked the owner what he ate at lunch. Adding white wine to the boiled potatoes keeps them moist.

"I like to put these little doughnuts in a brown paper sack with a few shakes of powdered sugar and eat them straight out of the bag."—Ethan Stowell

Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco