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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?
07/29/2011
Friday Cocktails: The Americano Cory Baldwin
Bright red and bittersweet, the Americano was born as the "Milano-Torino" at Caffè Camparino in the 1860's (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during prohibition.
04/01/2011
Find out where to get the best sandwiches in Philadelphia.
02/03/2010
Comfort Soup Lael Hazan
Pasta e fagioli, a cold-weather dish if there ever was one, started out as a peasant meal that made its way onto the menus of many modern Italian restaurants. It is found throughout Italy in many variations: the only commonalities among the recipes are beans and some kind of pasta. Continue...
Source: Giuliano Hazan
11/21/2009
Southwestern and Italian flavors collide in these treats, which delight with chewy bits of fruit amid their twice-baked, nutty crunch. If you can't find blue cornmeal, replace it with the yellow variety. Continue...
Does Not Apply
Source: Cafe Lynnylu
10/19/2009
Peppers and Pasta Lael Hazan
Sant'Erasmo, a small island in Italy's Venetian lagoon, is known by the locals as the "vegetable garden of Venice." Thanks to the unique characteristics of its sand-and-clay soil, the prized produce cultivated there is particularly toothsome. Continue...
10/03/2009
Mushrooms aren’t the topping for these small pizzas; the portabella caps actually form the “crust” and are piled with sausage, cheese, and zucchini. Continue...
Does Not Apply
Source: What geeks eat
Classic Italian American Recipes
12/29/2011
Cocchi Americano The Editors
Cocchi Americano is an Italian aperitivo of fortified Moscato d'Asti wine steeped with bitter, quinine-rich cinchona bark, citrus peel, and other botanicals.
Issue #144
12/22/2011
Art of Antipasti Dana Bowen
Is there a better way to start a meal than with an abundant antipasti platter?
Issue #143
03/16/2011
Full Steam Ahead Beth Kracklauer
Beth Kracklauer looks at the modern history of sandwich-making, from early italian grocery story sandwich-making assembly lines to James Joyce's Ulysses.
Issue #137
03/08/2011
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
02/28/2008
Different Types of Pasta Ben Mims
Tagliatelle might be the classic accompaniment for ragù alla bolognese, but we found a number of other pastas that possess shapes and textures that make them excellent partners as well.
Issue #110
03/11/2002
Cooking with Nonna Diane Kochilas
A skilled author follows Italian grandmas into the kitchen-sometimes too literally.
Issue #22
11/09/2000
Barbera at the Gates S. Irene Virbila
A "lesser" wine from Piedmont is becoming a new Italian star.
Issue #16
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
Where and what to eat in Jackson Hole, from upscale Italian to offbeat bar snacks.
04/16/2013
Toss them with pasta, braise them with other vegetables, or turn them into a bright spring soup.
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