Our editors especially love these Italian classics and modern twists, which are sure to satisfy on cold winter nights.

You’ll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version of the Italian-American staple.

This month’s Cookbook Club pick, Urban Italian, is unpretentious, fun, and full of comforting recipes. Here are just a few of our favorites.(registration required)...

This semifreddo (Italian for"half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.

Andrew Carmellini, chef and author of Urban Italian, demonstrates his technique for making light and airy gnocchi.

Master baker Jim Lahey, of Sullivan Street Bakery in New York City, introduces filone, a classic Italian bread.

Come Saturday afternoon, there's a line out the door at Fiore's House of Quality in Hoboken, New Jersey. The Jerseyites are waiting patiently for the Italian roast beef hero....

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been “drowned” in hot coffee.

As you may know, orecchiette is Italian for “little ears.” Their size and rounded shape are just right for this dish.

You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour.