Riso al Forno combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly.

Riso al Forno combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly.
Use briny (like capers), salty (like anchovies) pantry items for lemon zucchini spaghetti.
For Spelt Spaghetti With Olives and Anchovies, the amount of pesto-like sauce you’re making here is so scant that you really do need a stick blender.
Lasagna Puttanesca has a ton of flavor for a hearty, but not heavy, eggplant lasagna layered with ricotta and mozzarella.
Linguine with Canned Clams is a wonderful dish to make when you’re craving clam sauce but don’t want to run to the store to buy fresh clams.
White Beans Puttanesca – Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.
Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!
A number of Calzone recipes – choose whatever you have on hand.
Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.