This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

One of our food editors learned how to make tender, creamy mozzarella through trial and error, but you can get it right the first time.

These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust.

A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

Pungent cotija cheese, a garnish for Tortilla Soup with Chiles and Tomatoes, becomes the main event in this delectable sandwich.

In this wickedly good interpretation, food editor Melissa Roberts combines Italian and Italian-American traditions.

This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù.

If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it.