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Macaroni and Cheese for These Cool Autumn Days
As the weather cools down, our comfort food cravings go up. Here is a simple mac and cheese that fits the bill, any night of the week.
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Salt: Pasta and Water
We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?
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Garlic Scapes in All Their Glory
Garlic scapes are an under-appreciated vegetable that can add wonderful flavor to all kinds of dishes.
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A Fresh, Fashionable Pasta with Flavors of Spring
This simple, rustic pasta dish highlights the rich flavors of rabbit with a foil of brightness thanks to seasonal alliums, ramps and spring garlic.
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We're Cooking Italian All Week Long
3 commentsAll week long, we’re celebrating the joy that is real Italian cooking. Join us for a Facebook Q&A with Domenica Marchetti and Melissa Pellegrino for a chance to win our new book, Fine Cooking Italian.
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Brace Yourself for Some Great Braciole
Braciole is a classic Italian dish of stuffed and rolled beef braised in a hearty tomato-based sauce. Make some this weekend for the whole family to enjoy.
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Butternut Squash Mac and Cheese, Please
Colder weather causes us to crave warm, savory, and often fattening, meals. With this recipe, we get the savory without the expanding waistband.
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True Ragu
6 commentsFlavor-packed from slow simmering, these authentic Italian pasta sauces are a far cry from the stuff in a jar.
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Oatmeal Boils Over
When microwaving oatmeal, why does it boil over so easily and are there any tricks that'll keep it in the bowl?
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A New Classic
Heather at Girlichef marries my favorite rainy day comfort food with an iconic Italian soup.
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Reheated Spaghetti Tastes So Good
Often, spaghetti that is reheated tastes even better than it did the first time around. Why is this?
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Kabocha, My Love
The ladies at Crunch Time Food tantalize this winter squash fanatic with a risotto.
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Audio Slide Show: How to Make Tortellini en Brodo
1 commentChef and cooking teacher Biba Caggiano shows us how to make a classic Italian dish she makes with her family every year at Christmas and on New Year's Eve: Tortellini en Brodo.
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Video Recipe: Pasta with Pumpkin, Sausage, and Cavolo Nero
2 commentsLooking for a creative way to recycle your jack o’lantern? Make this hearty fall pasta dish with pumpkin and kale.
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I'm Selfish When It Comes To Shellfish
2 commentsTwo simple recipes from Steamy Kitchen inspire me to cook lobster at home...immediately.
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Traditional Bolognese in Half the Time - Pressure Cooker
Once all of the ingredients are cut, browned, and evaporated the traditional Bolognese recipe needs an additional two hours to simmer - a minimum of three hours total. With a pressure cooker you can cut the simmering part of this recipe from two hours to less than 30 minutes! The result is a tender, chunky, incredibly flavorful (and official) Bolognese sauce in half the time!
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Gluten: In Depth
3 commentsMy discussions of gluten, including those in the Kitchen Mysteries, have some handwaving and vagueness when discussing the process, which leads to not knowing why some basic things happen. Let's clear up some of that vagueness to learn why, for example, dough needs to rest.
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Cupcakes for the Anti-Cupcake Camp
9 commentsThese blog posts feature cupcake-esque foods that I actually want to eat!
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