Long, slow cooking turns a supermarket chuck roast into something gloriousl ...

Linzertorte is traditionally made with hazelnuts and raspberry jam, but our ...

Inspired by Vietnamese pho (pronounced “fuh”), this soup create ...

Braised dishes are often served with a creamy side like mashed potatoes, po ...

After watching the soup disappear from our test kitchen in a matter of minu ...

Green apple and cider vinegar provide the right amount of tart balance in t ...

These rolls have a lot in common with brioche—both are rich and tend ...

The result of the soffritto so savory that there’s no need for broth ...

Collards are normally associated with long, slow cooking, but cutting them ...

Yuca, also called cassava or manioc, is a staple of many Latin American cui ...

Though slightly unconventional, white wine works incredibly well with steak ...

The secret to a great pizza Margherita is to use the best ingredients you c ...

The difference between fresh and commercially prepared ricotta is proven dr ...

The stars of this dish are the meatballs, of course, and they don’t d ...

Store-bought panettone is the foundation of this raisin and bread pudding.

These bite-size mozzarella balls have a crisp outer shell and a perfectly g ...

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, bu ...

This recipe was passed down to food editor Gina Marie Miraglia Eriquez via ...

In these tender, elegant cakes, the Italian dessert wine Vin Santo contribu ...

Roasted with super-savory pancetta and olives, the garlicky chicken meat st ...

Miraglia Eriquez’s Aunt Dottie loved this indulgent appetizer, which ...

No surprises here: The classic combination of bitter greens and sweet sausa ...

In the waste-not mentality of Italian cucina povera, patties made with eggs ...

Oltranti gives this dish a velvety finish with Franklin’s Teleme, a ...