Our food editors raided old family recipe boxes to rediscover their childhood favorites.

An assertive tomato sauce adds a dash of brightness to eggplant slices encircling creamy cheese.

We've combined goat cheese and a few simple supermarket items for this lighter and brighter take on an Italian cheese torta.

The tart cherries brighten the classic flavor of almond in this tortoni.

Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style....

This recipe was inspired by the version at Tramonti e Muffati restaurant.

The fresh flavor of green beans is highlighted by lemon and olive oil.

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.

Honey and cream suspend almonds, hazelnuts, and pine nuts in a gorgeous, glossy candied topping on a buttery crust.

Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.