If you have read even a smidge about Italian cooking, you have encountered the adage that Italian food is all about ...

Joe Sasto ’10 knows food. After graduating from UC Davis (where he worked in the CoHo), Sasto spent years in some of the best ...

My family isn’t Italian, so my first exposure to true Italian food was not in the home but under the employment of two ...

Giada De Laurentiis recalled Mario Batali's alleged comment on her body while writing her first cookbook, 'Everyday Italian' ...

In 175 recipes that range from easy to involved, the book offers a comprehensive survey of real Italian food. Which means it includes all the expected staples: veal scaloppini, spaghetti with clam ...

"Rustic Italian," by Domenica Marchetti ($29.95, Weldon Owen, 2011) is the book for you. It features more than 100 recipes organized by courses and focusing on fuss-free dishes inspired by ...

Marcella Pollini was born in 1924 in Cesenatico in the Emilia-Romana region of Italy. She didn't intend to be a professional cooking teacher or author; she graduated from the University of Ferrara ...

Blanching is cooking the pasta for two to three minutes before rinsing. This not something that Italian chefs do, and unless you're in a rush to cool down the pasta, just don't.

The question was: Would the book deliver? Most of the cookbooks I read end up being shelvers, volumes that find a place on my bookshelf, never to emerge, though I may have picked up a tip or two ...

`I grew up in America thinking I knew Italian food–spaghetti and meatballs, tortoni, spumoni and garlic bread,” says Faith Willinger. Then, in 1973, she went to Italy. She never came back ...