Just because pasta is simple doesn't mean it has to be boring. Adding sauces, cheese, and vegetables will take your pasta game to a whole new level.
Just in time for Father's Day, ultra-tender meatballs with a surprising magic ingredient: water, and lots of it.
Make a humble Italian dinner that will deliver satisfying flavor and comfort.
A tradition to make the weekend last a little bit longer.
How does your nonna make them?
You've got a bundle of celery in the back of your crisper drawer. (Go check. You do.) This is what you should do with it.
The polenta you can abandon is also the creamiest polenta -- even when you add nothing but water.
How to bring Rome to your dinner table, with a photo tutorial.
Amanda shows us a quick, handy cracker for holiday hors d'oeuvres.
Add a little smoke and spice to your next antipasto plate by making your own salami.
Today: Nudo's Jason Gibb makes flavored olive oil with whole lemons -- pressed together so their flavors are "joined at the pip" -- and puts trees up for adoption. How cool is that?
Once known as the "poor man's caviar," bottarga is inspiring a culinary frenzy -- and now it's now being produced in the U.S.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri. Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)
Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).
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