Get the best of both worlds with these Southern takes on classic Italian food. They say polenta. We say grits. They say pancetta. We say bacon.
Comforting Italian food intersects with Southern styles to create an array of delicious hybrids. Braised greens, tender beans,
and a deep, abiding love of pork are just a few of the ties that bind two of the world's most soul-satisfying cuisines.
In this first recipe, we love the complex depth of flavor chicken livers lend (think dirty rice), but feel free to leave them out. Remember, the key to a creamy risotto is to stir, stir, stir. All that action releases the rice's natural starches, which make the sauce thick and velvety.
Smoked ham hocks are inexpensive and give the dish rich flavor; substitute with ham steak if you prefer. This dish defines
easy, relaxed cooking, so don't stress over measurements.
Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.
Crispy salami and a sweet-sour dressing take this over the top.
This fast became a Test Kitchen favorite and our new go-to chicken and dumplings because it's the easiest gnocchi we've ever
made. Simply use a zip-top bag to pipe the pillowy mounds straight into the simmering water.
Pancetta, or cured pork belly, is the same thing as bacon without the smoke. Find it in the deli case of most supermarkets.
Native to Italy, San Marzano tomatoes are known for their sweet flavor. Consider trying them in place of regular crushed tomatoes
in the sauce.
Baking the meatballs sets their shape so they'll stay whole when simmered in the tomato sauce.