125 recipes. Have a look.

Crushed green peas with mint and lemon piled onto garlic-rubbed toast over lemony ricotta. Use frozen peas if fresh ones are not in yet.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Arborio rice cooked in porcini soaking liquid and stock, with browned crimini mushrooms. Beat in cold butter and cheese with the heat off to keep it loose.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Roasted eggplant and zucchini layered with tomato sauce, béchamel and mozzarella. Let it rest 15 minutes after baking so it slices cleanly.

Ziti folded through ricotta and marinara, topped with mozzarella and baked until bubbling. Drain the ziti while firm so it holds its shape in the oven.

Coffee-dipped ladyfingers layered with whipped mascarpone cream and dusted with cocoa. Make it the day before; it needs 4 hours in the fridge to set.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Ciabatta rolls filled with fresh mozzarella, tomato and basil, dressed with olive oil and flaky salt. Pat the mozzarella dry so the bread stays crisp.

A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.