We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
This weeknight friendly, company worthy, simple but not simpleminded, subtle but not insipid pasta concoction has us swooning.
The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
Who woulda thunk that a homemade pizza sauce could be so silken, so simple, so toss-out-every-other-sauce satiating?
A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they’ve ever tasted. But don’t just take our word for it.
There’s a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you’ll be thanking us.
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.
Think you’ve got nothing on hand for a no-stress supper? Think again.
Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail