"The key to cooking is your attitude. You must have complete confidence that whatever you do will be wonderful." That was one of the bits of advice that my late friend, Ismail Merchant, passed on to me in 1990.
People ask me all the time to do a "clean-out-your-pantry" recipe and this is my answer to that request. This pasta came about on one of those Sundays where I just couldn't drag my ass to the grocery store.
My company publishes a lot of good cookbooks, so many I can't really keep up with them all. But the other week one crossed my desk that I decided to o...
In Italy, several cities claim to have been the birthplace of this raw beef dish. As the most popular version of the story has it, the dish was invented for a countess, whose doctor told her to eat her meat raw.
Bulbous chunks of pure porcine pleasure, redolent of garlic and rosemary, coupled with the salty crunch of its cutaneous covering, constitute what is at once a cardiologist's nightmare and a carnivore's wet dream.
Leading Italian food expert, writer and TV host Beppe Bigazzi has been suspended indefinitely from his TV program for curiously recommending a cat ste...
Dominick's was once a hangout frequented by the likes of Frank Sinatra. Now, this cozy West Hollywood spot is where foodies go to eat killer spaghetti and meatballs (and here's the recipe).
Raising a big family was tough for my parents. Feeding 11 people on an auto-workers income meant everything my parents did required effort and creativity.
Food people seem to obsess over that perfect taste sensation that is umami -- a self-defining, you've-got-to-experience-it-to-believe-it flavor in this Genovese Pesto Pasta.
I celebrate my birthday every year at one of the many Cipriani restaurants, although I am still partial to the first Cipriani in the states here on Fifth Avenue and 59th Street.
Maybe the fried chicken at Locanda Verde will eventually ascend to my fried chicken pantheon, but for now I have to console myself with the honey butter biscuits and the plum-nectarine pie.