Step 1 Place a rack in lower third of oven; preheat to 425°. Using the tip of a sharp paring knife, pierce skin of 4 medium Italian or globe eggplants (about 1½ lb.) in several places (this will prevent them from trapping steam and exploding when they roast). Transfer to a large rimmed baking sheet; … Read more
Noodles and Filling 1 lb. dried lasagna noodles 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more 2 large eggs 8 oz. fresh ricotta (about 1 cup) 1 oz. Parmesan, finely grated (about ½ cup) 1 cup finely chopped baby spinach (about 2.5 oz.) 1 tsp. freshly ground pepper 1 tsp. garlic … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 425°. Place 4 red or yellow bell peppers, ribs and seeds removed, cut into 1″-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or red wine vinegar over; season with kosher salt. Toss … Read more
I can’t think of a more iconic Italian sweet than cannoli. These cream-filled wafers can be found throughout Italy—as well as in every Little Italy across the United States. While the regional origin of cannoli is uncertain, it is most frequently credited to Sicily. It has been said that during the island’s Arab rule, in … Read more