The ring-shaped pastas called anelletti are characteristic of parts of Sicily. They’re key to an Easter timballo.
pasta
‘Italian Coastal’ conjures tasty memories of land and sea
This new cookbook from Amber Guinness highlights the coastal cooking along the Tyrrhenian Sea from Tuscany to Sicily.
Wisconsin triumphed in American Cheese Society awards
The feta cheese with peppercorns in this dish was just one of Wisconsin’s big winners in the 2022 American Cheese Society Awards.
‘Serafina’ capitalizes on tender summer harvests
The Serafina restaurant empire stretches around the globe. This first cookbook by its founders shows the simplicity of its signature dishes.
Putting ‘comfort’ to the test with the last of the harvest
ONE HOUR COMFORT from America’s Test Kitchen shows how to put uncomplicated, homey, and totally satisfying meals on the table.
Tortellini and Ferrari, Modena’s gifts to the world
Stanley Tucci’s visit to Modena reminded us that tortellini are but one of the fine city’s beautiful gifts to the world.
Tucci’s Roman pasta experience was a déjà vu
Two of the classic Roman pastas–cacio e pepe and amatriciana–are fortes of the Di Rienzo restaurant on the plaza of the Pantheon.
Town by town Italian cooking with Stanley Tucci
Watching “Stanley Tucci: Searching for Italy” makes us long to travel–and aspire to cook some of the dishes he samples, like zucchini pasta.
World on a Plate: Caino’s coffee-dusted cacio e pepe
Sometimes culinary genius reveals itself in a brilliant gesture rather than in profound technical flourishes. This … World on a Plate: Caino’s coffee-dusted cacio e pepeRead more