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 ...

The leftover Savoy cabbage from our Winter Minestrone makes a quick and eas ...

A handful of rosemary sprigs cast a spell over roasted potatoes, resulting ...

These polenta “fries” are golden and crisp, a fine contrast t ...

This salad looks delicate, but its vinaigrette is enriched with nuts and so ...

Quickly cooking the calamari renders it snowy white and very tender.

In a twist on classic tiramisu, almond-flavored macaroons take the place of ...

In this playful vegetarian spin on escargot, meaty mushrooms turn out to be ...

“America needs more bran,” says food editor Ian Knauer. It̵ ...

Cooked until crisp, pancetta adds a savory crunch to this hearty salad, and ...

Chard is rarely served raw, but it’s easy to eat when its ribs are sa ...

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custa ...