Finish with salty cheese. A finishing grating of Pecorino Romano, Parmesan, or aged Asiago improves nearly any ...

Early in my line-cooking career I made pappardelle in a rich meat sauce. I’d finish the dish to order in a hot skillet, gently twirling the noodles in the simmering ragu. The restaurant also served ...

What's for dinner? It's the question we ask every night. I for one will always be in the mood for Italian food (give me cacio e pepe or a Neapolitan pizza any day of the week!). And because I grew up ...

Pete Wells explores how the revered cookbook author changed the way Americans think about the cuisine. Twelve years after her death, nobody has overtaken Marcella Hazan as the source Americans consult ...

Whether you prefer your spaghetti al dente or soothingly soft, it can be difficult to achieve perfection at home. Many of us will have experienced our pasta disintegrating into a beige mush – ...