Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta ...

Soffritto with Tomato Sauce Soffritto is the heart of Italian cooking, a simple yet essential mixture of carrots, celery, and ...

Matteo Salvatori and Emiliano Santoro review Italian recipes cooked by American influencers in mock accents and then give a verdict at the end of their videos. And they turned their attention to ...

When it comes to Italian restaurants in New York City ... t divulge the secrets to his most famous dish, the chef gave me a 20-minute pasta recipe to bring some of Carbone's magic to my own ...

On the Food Network show Ciao House, hosts Alex Guarnaschelli and Gabe Bertaccini welcome 10 chefs to live in Tuscany and compete in a battle of Italian ... varieties of pasta shapes and a massive ...

Best of all: The party favor turned out to be a box of radiatori, which one guest called “the most useful thing I’ve ever ...

Fresh pasta is often mixed, cooked, and eaten right away, whereas pasta secca is dried in order to be stored; it is often prepared later by cooking it ... 14th-century Italian miniature shows ...

I would know; growing up with a Jewish mother (kugel) and an Italian ... pasta shape for casseroles. Here’s what they said. Erin Clarke: Creator of Well Plated and author of the bestselling Well ...

The old saying “your pasta water should taste like the sea” is true – although perhaps with the current polluted state of our coastal waters, we should take this with a pinch of salt.

Ever wonder why Italian food tastes ... or savoring handmade pasta at a busy sidewalk trattoria in Rome — of course it’s going to taste better. But it’s not all about the ambiance. There are methods ...