French food has Julia Child and Jacques Pépin. Mexican, Rick Bayless and Diana Kennedy. Italian? Marcella Hazan, who emigrated from Italy to the United States in her early thirties, had no cooking experience when she started, and yet rose to become one of the foremost experts on Italian cooking. She wrote seminal cookbooks, hosted television shows, and influenced a generation of Italian chefs, such as Lidia Bastianich.
She believed that simple food is the best food, and we couldn't agree more. The hallmark of her recipes is simplicity at its best—no need to gratuitously fuss about—and the results are sublime. Here are nine brilliant recipes that celebrate her legacy; make them, and know that each time you do, your technique will get better and your food will be utterly fabulous. Just like Marcella.