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08/01/2009
The ‘Old Stoves’ of North Beach Peggy Knickerbocker
The veteran cooks of San Francisco’s famed Italian quarter always deliver a savory meal.
Issue #2
12/06/2011
Special Feature: Italian America
Over the past century and a half, Italian immigrants and their descendants have given rise to one of this country's most vibrant, delicious, and important cuisines.
Issue #143
03/21/2011
Home Cooking in Sicily Nancy Harmon Jenkins
Sicily is home to one of the most fascinating, and delicious, cuisines in all of Italy. Nancy Harmon Jenkins pays tribute to the talented home cooks who make everything from cannoli to caponata on this unique island.
Issue #136
02/04/2008
Nick Peirano Feeds the Oregon Wine Country David Sarasohn
In his modest restaurant in McMinnville, this third-generation Italian-American has served up hearty fare and championed local vintners fro more than 25 years.
Issue #73
10/30/2007
The Crossroads Cooking Of Trieste R.W. Apple Jr.
In this grand old Italian city, long a link between Europe's east and west, goulash and strudel share the table with gnocchi and frittate.
Issue #62
03/14/2002
To Market with Papa Eugenia Bone
A daughter shares her father’s Italian experience on Arthur Avenue, a slice of the old country in the Bronx.
Issue #21
05/17/2007
Where Pizza Was Born David Downie
In Naples, Italy's most beloved culinary export reigns unadorned.
Issue #7
11/15/2012
Red Gold: Finding Saffron in Tuscany Jenny Miller
A writer explores the medieval saffron hub San Gigmignano in Tuscany, Italy.
11/11/2011
A Fresh Take: Fresh Pasta Frank Castronovo and Frank Falcinelli
For chefs Frank Castronovo and Frank Falcinelli, fresh pasta is a matter of pleasing their grandmothers.
Issue #143
04/23/2013
Le Cesarine: A Taste of Home Cooking in Emilia-Romagna Jamie Feldmar
Hungry for comfort food in the most literal sense, a food writer finds a taste of Italian home cooking through a non-profit dedicated to promoting traditional foodways.
01/16/2013
How to Smuggle a Ham Melissa Klurman
That amazing jamón you picked up on your trip probably isn't legal to bring home. But what if you want to try anyway?
04/01/2011
Sandwich Town: Guide to Great Philadelphia Sandwiches
Find out where to get the best sandwiches in Philadelphia.
03/08/2011
The Freshest Catch: The Fish Market in Catania, Sicily Dana Bowen
The best way to understand the importance of seafood on the Sicilian table is to visit the fish market in Catania, which is as old as the ancient city itself.
Issue #136
12/11/2010
Home for the Holidays Roberta Corradin
by Roberta Corradin I'm a good Italian girl: no matter where I am when I wake up on December 22—and, since I work as a food and travel writer, I might be very far away—I catch a flight back to my mother's house to help her prepare Christmas lunch. Mom still lives in the town where I was born, in the Alpine village of Oulx, nearly 50 miles west of Turin. Oulx is technically in Italy (specifically, in the region of Piedmont), but it's only eight miles from the French border, and until the late 19th century the area belonged to France. As a result, the local culture is a mix of Gallic and Italian influences. When it comes to food, you're as likely to find fantastic crepes as you are lovely handmade pastas. Keep reading »
Issue #134
03/21/2002
Italian Food You've Never Dreamed Of Colman Andrews
The cuisine of Genoa is ornate, appetizing, and very, very different.
Issue #15
05/08/2013
The Guide: 8 Great Things to Eat (and Drink) in Jackson Hole Jay Cheshes
Where and what to eat in Jackson Hole, from upscale Italian to offbeat bar snacks.
11/09/2012
Gianduia: Nutella Wishes it Could Taste This Good Jamie Feldmar
Gianduia, and Italian dessert past made of hazelnuts, cacao, and sugar, is the grown-up version of Nutella.
01/30/2013
Il Buco Alimentari & Vineria
When a craving for pasta hits, no run-of-the-mill red sauce will do—we want bold, flavorful dishes that are both soothing and dynamic, rustic yet inventive.
Issue #153
11/11/2011
Any Way You Slice It Jane and Michael Stern
Pizza originated in southern Italy, but it took on a life of its own here.
Issue #143
03/16/2011
Sandwich City Albert John Andrews
Albert John Andrews writes about two Philly staple foods: the Hoagie and the Cheesesteak.
Issue #137
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