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Comfort Food

Italian recipes

Find all your favourite Italian recipes and a few you may not have heard of in our Italian recipe guide. From Bolognese and lasagna, to tiramisu and affogato, we've got all the Italian dishes to make any nonna proud.

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Comfort Food

Italian recipes

Find all your favourite Italian recipes and a few you may not have heard of in our Italian recipe guide. From Bolognese and lasagna, to tiramisu and affogato, we've got all the Italian dishes to make any nonna proud.

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TOP TIPS

Clem’s ways with bread

You might not be able to pass down the loaf of bread sitting in your pantry to your great-great-great-grandchildren, but you can pass down Clem Pedro's three genius hacks for making the most of it. 🍞

Comfort food

Lasagne recipes

Love lasagne? Find our top lasagne recipes here. From a classic beef lasagne to open roast vegetable lasagne and everything in between, we have dozens of variations of this classic Italian dish for you to try.

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Comfort food

Lasagne recipes

Love lasagne? Find our top lasagne recipes here. From a classic beef lasagne to open roast vegetable lasagne and everything in between, we have dozens of variations of this classic Italian dish for you to try.

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  • beef stew
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    Beef stew

    3 hours SERVES 4

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  • nectarine and almond snacking cake
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    Nectarine-and-almond snacking cake

    15 - 20 minutes SERVES 8 - 10

    Stone fruit season is upon us, and we couldn’t be happier. We decided to celebrate with this luscious nectarine-and-almond snacking cake. Add a square to a lunchbox, enjoy it for breakfast or even serve it as a warm dessert with a dollop of yoghurt or mascarpone.

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  • Buttermilk-marinated lamb
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    Buttermilk-marinated lamb

    2½ hours SERVES 8–10

    I’ve grown up with this recipe and every time I make it I still can’t believe how much flavour it has. The buttermilk really tenderises the lamb, so it’s worth the effort. This is the first time I've tried to slash or score the lamb, which helped render the fat and created more surface area to crisp up.

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  • Spezzatino
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    Spezzatino

    3–4 hours SERVES 4

    “This comforting stew is widely eaten in the north of Italy. I like to start it on the stove and then finish it slowly in the oven.” – Abigail Donnelly

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  • Kgodu with ox liver
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    Kgodu with ox liver

    45 minutes SERVES Serves 4-6

    "This recipe is one of my favourites from my childhood. Kgodu is a pumpkin porridge, traditionally made with lerotse – a kind of pumpkin meets melon that’s grown in Limpopo. In this recipe I’m using butternut or pumpkin, which is easier to find and the results are just as tasty. My grandmother taught me to make this. Sometimes she would stir in a generous spoonful of home-made peanut butter and we’d have it for breakfast. Or she’d season it with salt to have with a stew and a side of morogo. Either way was delicious, and this is definitely a recipe that makes me think of home. Ox liver is one of the first parts of the cow that’s eaten after it’s been slaughtered at a celebration or ceremony. It’s quick and easy to cook so that it can be served while everyone awaits the big meal that will only be ready in a million hours. It’s just the thing to keep the hunger pangs at bay. It’s usually pan-fried with onion and served with a tomato gravy and piping-hot pap."  – Mogau Seshoene

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Braai as you've never seen it before in the spring issue of TASTE

With all the talk of protein-maxxing, we reckon the best (and most South African) way to hit your protein goals is a lekker braai. The spring issue of TASTE is all about braai, while still keeping wellness in mind.  We share interesting, elevated ways to cook over the fire, including premium seafood and bone-in cuts. On the wellness front, our TASTE WELL section showcases 23 ways to eat more protein. We’re here to help with new ideas for breakfast, lunch, supper, snacks – and even dessert – that get more protein onto your plate.

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TASTE Spring issue 2026 cover