Italian

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Tortiera di Patate This is the Italian version of spuds au gratin. There is no cream or milk, but with the creamy texture of the pecorino and the pleasing crunch of the bread crumbs, it is definitely comfort food.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Insalata Caprese Invernale I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

This is a wonderfully easy cake with flavors for which Piemonte is known. The best hazelnuts in Piemonte are called tonda gentile delle Langhe—the “gentle round one of the Langhe”—and with a bit of chocolate, you have the match made famous in Torino, gianduja. I love this torte for its versatility as well. I serve it simply with powdered sugar or whipped cream, or you can flank it with a scoop of chocolate ice cream or give it a drizzle of warm chocolate sauce. In Piemonte, I’ve had the torte with zabaglione—and if you turn to page 156, you’ll find a perfect partner in Zabaglione al Caffe` Nero.

Tiny bow-tie pasta takes this supreme comfort dish into another realm—it's kind of like fancy macaroni and cheese with bacon, and what could be better than that? At Zazu, the bacon is house-made and the eggs in the pasta and sauce come from their own hens. To stay true to that ideal, you might want to track down some local eggs and artisanal bacon when you make this dish at home.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.

A classic crowning touch for Italian-style braised veal shanks, this sprinkle of citrus and herbs adds freshness to long-cooked short ribs, too.

Two whole bottles of Cabernet Sauvignon are the key to these super tender braised short ribs.

Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 "Bin 75" Riesling, Australia ($8).

To preserve and enhance the fettuccine's subtle flavor, toss it with a light sauce like this one.

If your toddler doesn't want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.

Love the crust? Eat up! It's a solid source of heart-smart folate.

This budino (Italian for "pudding") is thick with a creamy texture. Be sure to use a large pot when making the caramel. If a smaller saucepan is used, the caramel could bubble over when the cream mixture is added.

These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Anita serves this easy dish for brunch with a mixed-greens salad alongside.

Pichet Ong adds pineapple to this Italian dessert for a Southeast Asian feel. The tiramisù needs to chill overnight.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

Any plum-type tomato would work here. WHAT TO DRINK: A smooth red with good acidity, like the Marcarini 2004 "Ciabot Camerano" Barbera d'Alba, Italy ($18).