David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.