If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

Served in a Martini glass with a twist, the Anne Hathaway presents itself as elegant yet unfussy.

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...

The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes.

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it’s crowned with wilted escarole and dressed with a bright and briny sauce.

In a twist on classic tiramisu, almond-flavored macaroons take the place of the traditional ladyfingers.

Miraglia Eriquez’s Aunt Dottie loved this indulgent appetizer, which was served at her favorite Italian-American restaurants.

These bite-size mozzarella balls have a crisp outer shell and a perfectly gooey center.

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks.

We double your pleasure by offering not one but two buttery, nutty shortbread rounds in each cookie. They sandwich tart berry jam under a drift of confectioners sugar.