italian

White negroni fans will love this Negroni Bianco featuring a rosolio derived from a family limoncello recipe.

This is the book to pick up if you’re looking to expand your repertoire. Make this hearty vegetable lasagne tonight and watch the excellent reviews roll in.

"The malfadini scampi is my reimagined take on the classic iteration of the Italian dish," says PJ Calapa, chef/owner of NYC's Scampi. Calapa's mastery of the dish left us speechless, and eager for more."I like to keep it simple, using malfadini pasta instead of the traditional linguine, and tossing it with white wine, garlic, crustacean stock and chili…

We recently chatted with Simmons on our daily podcast — download and listen! Her spaghetti pie is a delicious, super-comforting way to feed a big crowd.

This focaccia Pugliese is a warm, satisfying way to bake at home. Prepare to churn out an olive-studded treat your guests will love.

We have lots of creative recipes for rice from all over the world, from Italy, Spain and the U.S. to the Middle East and of course Asia.

Savor the Silver Coast of Tuscany with Acquacotta, the new cookbook from food writer and blogger Emiko Davies. This is one culinary region where tradition reigns supreme — and believe us, it ain’t broke and don’t need fixing. Learn the techniques and recipes from this magnificent food culture and use them to freshen up your…

This dish is perfect for weekdays and dinner parties alike. Grab six simple ingredients and make this creamy pasta with gorgonzola.

Need a little inspiration for dinner? Turn to one of our great native cuisines: Italian-American. Red sauce, loaded pastas, stacked lasagnas galore!

Food writer Colu Henry has a new cookbook out packed with simple, inventive pasta dishes. This perfect pasta puttanesca will feed a crowd in great style.

Bring a taste of Sicily right into your home kitchen. Ever made a Sicilian rice timballo? Get ready to fall in love with our favorite new cheesy rice dish.

Learn how to make toasted ravioli, a St. Louis, Missouri staple. Join Mario Batali as he explores the cornerstones that have shaped our collective palate.

“Alimentari” is Italian for “good food and camaraderie,” so what better name for Melbourne, Australia’s vibrant multicultural eatery? Join Alimentari founders Linda and Paul Jones on a story-packed discovery of Italian, Middle Eastern and modern European cuisine. This is a very popular vegetarian take on lasagne. Using really fresh ingredients makes a huge difference to the quality…

Gnudi are essentially stuffed pasta without the pasta — delicate little cheese dumplings bound lightly with flour. The name comes from nudo, the Italian word for naked. I strongly caution against substituting all-purpose flour for the finely ground 00 flour specified. I have tried using all-purpose flour and ended up with heavy dumplings. Gnudi should…

You braisin’? You should be. The cold weather is in full swing, and NYC chef Justin Smillie’s new cookbook, Slow Fires, is not unlike a long poem (with recipes) about that special, magical moment when a tough, meaty, collagen-bound piece of meat gives up its treasured secret and yields willingly to nothing more than the tines…

“Much of my philosophy in making drinks now is to take simple drinks and make them, hopefully, better than anyone ever has,” says Naren Young on his popular incarnation of the classic aperitivo the Garibaldi. "I've had many Italians come into Dante saying that's easily the best Garibaldi they've ever had. That's a very high compliment for me.”Though virtually unknown in the…

Award-winning chef, culinary instructor, prolific author and TV host Joanne Weir has a new cookbook out, with a foreword by the great Alice Waters. Need we say more, other than the fact that every recipe in this book is a winner? Pick up a copy and learn the meaning of California-Mediterranean cuisine. I’ve always said pizza would be…

The genius of Massimo Bottura, recently anointed the world’s second-best chef, reaches far beyond the avant-garde foams and soufflés on full display at his restaurant, Osteria Francescana in Modena, a small town down the road from Parma in Emilia-Romagna, Italy. On a recent trip to Milan to cover a cooking competition, I had the pleasure…

If you truly love the kind of food only an Italian grandma could put on the table, you’ll need to hop a ferry to Staten Island and make a pilgrimage to Enoteca Maria. The kitchen is staffed entirely by Italian grandmas, and therefore the food on the table is filled with love. Restaurant founder Jody Scaravella’s…

When I was growing up, every holiday meal in my house started with pasta. If we were lucky, it was lasagna made with fresh pasta. Or (if we were really lucky!) my father’s famous manicotti, which were somehow both unbelievably light and incredibly decadent. There was something about them that always felt special and celebratory.The…

Looking for a wine bar in NYC, are you? Pop into Corkbuzz at Chelsea Market for a glass of something spectacular and a meticulously curated selection of cheese, charcuterie and other friendly small bites. Consulting chef Missy Robbins stacks meaty Italian cotechino (a type of salami) on a crusty baguette with herbed salsa verde and…

The forthcoming food-focused 2015 World Expo begins tomorrow in Milan. With that in mind, here is a look at 10 iconic dishes in the Italian city.Arguably the single most fitting adjective to describe traditional Milanese cuisine is “rich” — which applies to the city’s food in more than one sense. First, the Po River acts as an informal…

If you truly love the kind of food only an Italian grandma could put on the table, you’ll need to hop a ferry to Staten Island and make a pilgrimage to Enoteca Maria. The kitchen is staffed entirely by Italian grandmas, and therefore the food on the table is filled with love. Restaurant founder Jody…

From Doug Psaltis, chef and partner of RPM Italian in Chicago, here’s a ravioli recipe that takes full advantage of one of our favorite seasonal ingredients: ramps! Bright, earthy and bold, these spring shoots, which taste like a combination of onions, garlic and awesome, won’t be around for long. Grab a bunch, pair with creamy…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…