Monkfish, sometimes called “poor man’s lobster,” is deliciously meaty. If you can’t find it, substitute grouper, swordfish, halibut, or tuna. Greens sautéed with garlic or a green salad would make a nice accompaniment.

This popular Roman soup pairs small tube-shaped pasta and chickpeas. Using broth instead of water, along with a Parmigiano-Reggiano cheese rind, really amps up the flavor—save your leftover rinds in the freezer to drop in stews as well as soups. You can also adjust the ratio of chickpeas to pasta as you like.

Squash stuffed with a cheesy flan is a beautiful cool weather dish, whether served as a side or as a meatless entrée. Feel free to use other varieties of squash, though baking times will vary according to their size.

A member of the carrot family (though its bulbs grow above ground), anise-y tasting fennel is a popular ingredient in southern Italy. This easy gratin is a good accompaniment to roast meat or chicken.

Marsala is a wine made near the town of the same name in Sicily using local white grapes for a sweet flavor profile. Shrimp are a great alternative to the classic chicken preparation.

Also known as pasta ca’ muddica in Sicily, this southern Italian dish is rustic food at its best. My version enhances it with walnuts and diced tomatoes. Though the breadcrumbs stood in for cheese when the latter wasn’t affordable, feel free to serve with freshly grated Parmigiano-Reggiano or Pecorino Romano.

Although they’re named after a Belgian city, this popular member of the brassica family is thought to have been first cultivated in Rome. To shave the sprouts safely, I recommend using the thin
slicing disk on your food processor—not a mandoline or knife.

Nothing sets the tone for a festive day—or a leisurely one—better than a well-made Bloody Mary. It starts with a homemade mix with just the right amounts of spice and acid—so much zestier than commercial mixes. And the bright and bountiful skewers will really impress your guests.

This breakfast strata is perfect when you’re entertaining overnight guests, as it can be assembled the night before baking. My version is vegetarian, but you can top the bread with cooked Italian sausage, diced ham, diced pepperoni, or cooked bacon before pouring the egg mixture over it.

The Sicilian town of Bronte is synonymous with pistachios—the star of this moist and rich one-layer cake.

This classic three-color salad was inspired by the green, white, and red of the Italian flag and comes together in no time. The flavors meld perfectly in this chopped version.