I've made it pink and girlie, all dressed up in berries and frivolity, drenched in exotic red fruit nectar and ready for summer fun. I've made it ...

Nothing tastes better to me then a meal cooked with love by my mom or one of my fabulous grandmothers who taught me to cook, eat and pander for attention. Need evidence?

Panettone is a light and airy confection that was originally only for the noble table of the ruling Sforza family in Milan.

When I first married into an Italian Catholic family, I thought it was downright weird that they would wait to go to church at midnight, Christmas Eve, so that they could come home in the middle of the night and eat sausage.

Now that I don't really read The New York Times and Gourmet has folded, it's harder to hear about new places in New York to check out for great food....

Pan dei Morti, or Bread of the Dead, are fabulous cookies, dark, moist, very dense and chewy that appear much too briefly in Italian bakeries during the autumn season.

There are numerous labeling conventions, numerous methods of production, numerous claims of authenticity, and a boggling range of quality and price.

The fourth World Pasta Congress is in full swing October 25-26, 2010, in Rio de Janeiro, Brazil. A new Healthy Pasta Meal Scientific Consensus Statem...

In today's show, we make Pasta alla Norma, the recipe for which we found in The Geometry of Pasta, a book from our friends at Quirk Publishing, anothe...

Warm, succulent and rich, Ossobuco is the perfect dish for this chilly, rainy season. The complexity of this classic Italian dish never ceases to delight and satisfy.

This dish, unlike other stuff I've prepared with beef heart, is anything but ghastly--a delicious, low-calorie, and inexpensive sauce to enjoy with the pasta of your choice. It's also easy to make.

If you can't find your Italian specialty of choice on the menu, just ask. The owner assures us that, if the kitchen has the ingredients, they'll whip it up for you.

This fall a new wave of Italian eateries will open all over New York City, begging the question, is there room in our hearts for all of them?

Welcome to the first of two episodes we shot with the lovely ladies from Big Girls Small Kitchen (did you miss the adorable promo? See it here!). We p...

One of the most important things I try to do here at Maria's Farm Country Kitchen is to make things like cooking--and organic living--simple and easy,...

Most summers I try to get to Italy, but this summer was SO busy I could not make it out there. The good news is that Italy came to me in form of the newly opened Eataly.

Imagine our surprise when on a family vacation in the Val D'Orcia region of Tuscany we discovered restaurateur and cookbook author, Ruth Rogers on her own family vacation just up the (unpaved) road.

**Scroll down for photos of Eataly** Eataly, a 50,000 square-foot emporium devoted to the food and culinary traditions of Italy, opened today at 20...

Repeat after me: gnocchi (n'YOH key). Gnocchi are by definition, little lumps or dumplings served in a sauce and presented as a first course. Besides...

For a long time, I made meatballs with ground turkey. They were very good, but very, very basic. I started dressing them up about 6 months ago, using different kids of meats and, eventually, stuffings.