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Italian Food

Wild Mushroom Bolognese

Karen Gibson | Posted 12.11.2012 | Taste
Karen Gibson

Bolognese -- or ragù, as I knew it growing up -- and I have a long history of discontent. My go-to method was clunky, incohesive, and lacking finesse -- barely a method at all.

Rocco's Take On Sunday Sauce Versus Sunday Gravy (WATCH)

Posted 08.21.2013 | MarloThomas

When Rocco DiSpirito, celebrity chef and author of "Now Eat This! Italian", joined me on Mondays with Marlo I just had to ask him if he could settle o...

What Is Farro?

Menuism | Posted 09.25.2012 | Taste
Menuism

Often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is gluten-free and rich in fiber, magnesium and vitamins A, B, C, and E.

Italian Regional Cuisine: Central Italy Edition

Menuism | Posted 11.11.2012 | Taste
Menuism

Continue on the culinary journey of discovering Italian cuisine through the areas of central Italy and discovee where focaccia, pesto, Parmesan cheese, cured ham, artichokes and truffles come from.

Eataly in Italy

Fabio Parasecoli | Posted 11.06.2012 | Home
Fabio Parasecoli

In recent years, Italians seem to have rediscovered markets as places to reaffirm their local identity and reconnect with their past, and Eataly channels elements of the outdoor market atmosphere.

What Are French and Italian Cuisines Known For and How Are They Different?

Quora | Posted 10.30.2012 | Home
Quora

This question originally appeared on Quora. By Julien Vaché You ask, "I assume Italian food is more popular with its Pastas and wine, and what is ...

PHOTOS: Finding The Best Italian Restaurants In America

Travel + Leisure | Posted 10.24.2012 | Travel
Travel + Leisure

"There are two kinds of people in the world," chef Mario Batali said recently at the Food & Wine Classic in Aspen, CO, "those who are Italian, and those who wish they were Italian."

Travel, Pray, Bidet

Sarah O'Leary | Posted 10.16.2012 | Travel
Sarah O'Leary

I came, I saw, I "bideted." And neither the maid nor I will ever be the same again.

How to Make Mascarpone Cheese

Laura Kumin | Posted 10.03.2012 | Taste
Laura Kumin

Homemade may take a bit of time and a few supplies, but in my book, the rewards are frequently worth the effort. And so it is with mascarpone.

In Italy, Clean Toilets And Structured Panic

Sarah O'Leary | Posted 10.02.2012 | Travel
Sarah O'Leary

Alone on a hilltop somewhere over the coastal town of Lerici, I prayed that the insanity I felt wouldn't prove permanent. Although I'd never believed in it before, the little bit of Catholic that was left in me was given real consideration to the notion of purgatory.

Searching For Connection In Remote Italy

Sarah O'Leary | Posted 09.26.2012 | Travel
Sarah O'Leary

A Type-A personality obsessive planner/thinker/semi-regular doer, I thought I had considered all potential Italian disasters, feigned or real. Ha.

A Guide To Italian Regional Cuisine: Northern Italy Edition

Menuism | Posted 09.24.2012 | Home
Menuism

It's easy to paint a broad-brush stroke across all of Italy when describing, arguably, one of the most popular cuisines in the world. However, you might just miss the mosaic of subtleties that comprise Italy's fabulous patchwork of regional dishes, heavily influenced by locale, necessity, and intricate history.

Marcella Hazan: 'Keep Italian Food Simple'

AP | TAMARA LUSH | Posted 08.29.2012 | Home

LONGBOAT KEY, Fla. — At a time when overcooked spaghetti and Chef Boyardee defined Italian food for most Americans, Marcella Hazan dared them to...

What To Do With Fresh Mozzarella

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Wonderfully squishy on the inside, fresh and milking tasting, this cheese comes close to what you'd eat in Italy.

8 Differences Between Italian Food In Italy vs. America

Menuism | Posted 08.08.2012 | Home
Menuism

When you think about Italian food, the first foods that spring to mind might be pizza, pasta, Parmesan, or gelato, coffee and maybe even bread and olive oil.

Hazan Family Favorites: A Cookbook Review

Jamie Schler | Posted 08.31.2012 | Taste
Jamie Schler

A great cookbook is like a good friend: it is ever-present, reliable and trustworthy, offering unequivocal pleasures, comfort when comfort is needed, joy in the everyday.

Italian Cooking

Will Levitt | Posted 07.07.2012 | College
Will Levitt

In time, Italian food would go from relative obscurity to become the first ethnic cuisine largely adopted and prepared in American homes.

Barter, Food, and Recession in Italy

Fabio Parasecoli | Posted 07.02.2012 | Home
Fabio Parasecoli

Many Italians might be forced to go back to the Mediterranean diet that their parents and grandparents were relieved to abandon during the decades of economic growth. It's unclear how these developments will affect the local food culture.

Makeover Your Takeout: 10 Ways To Order Healthier Pizza, Pasta And More

The Huffington Post | Sarah Klein | Posted 04.28.2012 | Healthy Living

No matter how often you opt for whole-grain breads, cook whole-wheat pasta at home or make your own loaded-with-veggies pizzas, there are times when o...

Obika Mozzarella Bar: Celebrate Italian Style in Century City

Scott Bridges | Posted 06.26.2012 | Los Angeles
Scott Bridges

At first glance, Okiba Mozzarella Bar might not appear to be an authentic Italian experience. But look past that and you'll discover that the food is as real as it gets.

A Roman Spring

Food52 | Posted 08.31.2012 | Taste
Food52

Do as the Romans do, and whip up a spring-inspired feast, a menu that teases the most out of spring's vast bounty. Buon appetito!

Decoding Italy’s Menu Mysteries

Lonely Planet | Alison Bing | Posted 08.27.2012 | Travel

The search for common ground between food lovers and weight-watchers, bargain-seekers and luxury-lovers ends in the most unlikely place: Italy. The co...

The Kosher Baker Discovers 'Ugliest Dessert You'll Ever Love'

Linda Watson | Posted 06.16.2012 | Home
Linda Watson

Pizza Ebraica, or Jewish dessert pizza, can be expensive if you buy all the ingredients just to make it. But as Paula suggests, it can be a super-thrifty way to use up the bits and scraps of dried fruit and nuts in your kitchen.

Italian Jewish Food: Between the Global and the Local

Fabio Parasecoli | Posted 06.11.2012 | Home
Fabio Parasecoli

A few years ago, I decided to celebrate a Jewish friend's birthday by cooking a special meal: the whole menu was composed of Italian Jewish recipes.

PHOTOS: Two New Dining Discoveries In Paris

Edward Schneider | Posted 06.05.2012 | Travel
Edward Schneider

A look at new (and classic) restaurants in Paris, including some unexpected finds!