Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart little lovely.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
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?
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