Canned whole tomatoes

North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

Charred marinated chicken in a silky, spiced tomato cream sauce. The tikka and the masala are two separate operations — don't skip the char.

Braised veal shanks with gremolata. One of Italy's greatest dishes. The marrow in the bone is the prize.

Keep the Parmesan rind in throughout cooking, and finish each bowl with proper grated Parmesan. How Tuscans actually make it.

Cubed lamb shoulder marinated and grilled. The same masala sauce but richer. Better the next day.

Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.

Pan-fried halloumi cubes instead of eggs. Unexpected, totally vegan-friendly if you want, and much more party-friendly.

Swap chicken for homemade paneer. Better charring on the tikka, richer sauce that absorbs into the cheese.

Lamb shanks take the same treatment. Slower braise. The lamb version is technically Italian too, just less known.

Not traditional, but very satisfying: Italian sausage crumbled into the soffritto. Makes it a full meal.