Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). It isn’t easy, but it’s satisfying once you get the hang of it....

A mixture of cheese is buried in mashed potatoes, lightened with eggs, and baked until golden—not really a soufflé but just as rich and delicious.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

This is a soup that really benefits from homemade stock.

One of our cooks reflects on the old-world wisdom behind this unusual fennel salad.

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that’s quite striking.

What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles and cheese really comes through.

Sure, it’s great in lasagne, but ricotta realizes its true potential in all kinds of pasta, such as this gnocchi.

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.

Our most popular versions of the dessert, from sweet and creamy to tangy and fruity.