Ciao Down! Southern Spins on Italian Food

Recipe: Winter Mushroom Risotto

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.

Recipe: Braised Beans with Collard Greens and Ham

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.

Recipe: Herb-Roasted Pork Loin

Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.

Recipe: Italian Potato Salad

Crispy salami and a sweet-sour dressing take this over the top. Serve with our Herb-Roasted Pork Loin.

Recipe: Chicken and Gnocchi

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.

Recipe: Baked Ziti with Sausage

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.

Recipe: Fried Catfish with Pickled Peppers

Rethink store-bought sauce: Spoon spicy, Pickled Peppers and their kicky brine over fish to add flavor, color, and crunch.

Recipe: Meatballs with Tomato Ragu and Creamy Polenta

Baking the meatballs sets their shape so they'll stay whole when simmered in the tomato sauce.