Italian

This recipe for pasta dough includes additional egg yolks, which give it a slightly richer flavor and a yellowish hue. Using olive oil produces a softer dough that's perfect for making a variety of pastas.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.

Budino is Italian for "pudding."

A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.

Truffles add luxurious appeal, but the ravioli are fantastic without them.

At the restaurant, this dish is drizzled with tomato sauce, then garnished with salami and sautéed zucchini.

Soft 00 flour (available at Italian markets) produces a more tender pasta, but all purpose flour works well, too.

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Grape focaccia is a Tuscan classic. Here, we've reworked it with two kinds of cheese and a dash of sweet wine.

Vongole in brodetto Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program.

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.