This all-belly porchetta is as rich and crisp as it comes.

Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.

To build layers of meatball flavor into this Italian-American classic, we don’t just load the tomato sauce with meatballs, we also cook some of the meatball mixture into it ragù-style. The result is a spaghetti with meatballs recipe where there’s guaranteed meatball in every bite.

These pancakes are extra light and fluffy with a classic buttery flavor and golden brown, crisp tops and bottoms.

Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill).

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender.

These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around.