It's natural to look across the ocean for inspiration. But restaurants in the United States often leave out two crucial ingredients: integrity and tradition.
Italians are passionate about their food culture, but the ingredients we eat and how we eat them are constantly evolving and changing over time.
In November, after the trees have had time to produce, the author gathers friends and spends days in a remote hamlet behind Cortona.
Sara Jenkins is good at change, and drama, and do-or-die behavior, but now that it's a must, she's finally learning how to stay focused
Even as Italian cooking grows in popularity it still can't gain the respect that French food once had or that Nouvelle Spanish food has
Restaurants are filled with friendship—but this restaurateur longs for ordinary pleasures that the cooking life lacks
A restaurateur makes her case for simplicity, good ingredients, and not overwhelming eaters with fat and salt
A crazy, pork-liver-filled, spur-of-the-moment dinner reminds a restaurateur of the value of cooking with restraint
The owner of Porsena says olive oil can be used for everything—even frying—and she often prefers Greek oils to Italian
Lots of fresh garlic and lemon enliven this flavorful salad
Negative user reviews make a restaurateur wonder: What are the perfect restaurants where these people have been eating?
This pasta recipe proves that it's more than fine to cook with corked wine—as long as it's only lightly corked
Her kitchen in turmoil, a chef imagines fleeing to a colonial villa—but knows that pressing forward is what her job is all about
This easy pasta recipe provides a decent and affordable meal for a restaurant staff or your own family
The owner of New York's Porsena, which opens this week, tries to pick wines that have the integrity of her pasta al pomodoro
A pasta dish appropriate for a desert island. Add chili peppers, ricotta, or other ingredients for endless variations.
Americans associate fresh, handmade pasta with quality and technique. But Porchetta's chef prefers an everyday bowl of penne.
The classic combination of Brussels sprouts and bacon is reworked in this pasta recipe, which highlights the texture of the individual Brussels sprout leaves
Porchetta's chef supports charity dinners, but not if they're wasteful, don't give much to charity, and distract her from her restaurant
This soup combines a plebeian ingredient luxuriousness of shellfish to wonderful effect