Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

This budino (“pudding” in Italian) is a refined take on bread pudding.

You can make believe you’re vacationing on the Italian coast with this dish.

In our restaurant issue, prominent chefs share their trademark recipes. Take a look at some of their favorites—and ours, too.

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

This easy side dish would be great with pork chops, stuffed mushrooms, or sirloin tip steaks.

This pasta dish—its savor equal to its ease of preparation—is from Il Melograno, a charming family-run hotel in the Apulian village of Monopoli, Italy.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course. ...

Store-bought fettuccine simply can’t compare to homemade.