• Recipes • Cuisine• Italian The most flavorful and aromatic pesto, silky spaghetti carbonara, perfectly al dente risotto, and all the other Italian classics (and Italian-American favorites, too) that
[Photographs: Vicky Wasik] Learning a new cuisine is a lot like learning a new language. With a language, there's a grammar and vocabulary that together allow you to form sentences and express yourself.
[Photographs: Vicky Wasik] In just about every country where rice is consumed, some gloriously crispy form of it exists. There are Rice Krispies, duh; and then there's tahdig, the Persian mound of rice
This rich braise was brought to Naples by sailors from Genoa, and provides both a sauce for pasta and a meat course to follow In the middle of Benedetta Gargano’s flat in Naples is a white, oval table.
You always remember your first time: Rachel Roddy hails the classic Roman three-ingredient pasta dish Of all the classic Roman pasta dishes, cacio e pepe was the one I tasted first – and still the one
A few waxy potatoes, a handful of dried mushrooms and a glug of whole milk make for a homely, warming plateful that’s fit for king and pauper alike Having spent three days ill in bed, putting three potatoes
Tender, fresh porcini take centre stage at this time of year, but the meaty dried variety are perfect soaked into a musky broth with a few chestnuts or fresh mushrooms, then whizzed with spuds into a substantial
From shapes to sauces and how to combine them, few platefuls are as regionally particular as pasta. Here a Venetian native introduces us to the typical dishes from four corners of the country That Italians
There’s often pasta in the pantry when your fridge is bare. With just a few other kitchen stalwarts – tinned tomatoes, Marmite, anchovies, lemon – you can whip yourself up a feast that’s as handsome as
Last week we made this classic Roman chickpea-pasta broth from scratch, soaking the chickpeas overnight. Here’s the other way to make pasta e ceci – this time from tinned chickpeas: quicker, creamier,
This classic, slow-cooked Tuscan beef stew involves just six ingredients, though this one comes with one extra – a great story, which, as we know, makes all food taste better Somewhere there is a photograph
Memories of a sultry Puglian summer evening inspire an irresistible spread of antipasti: grilled aubergine with slivers of garlic, courgette shaved and marinated in peppery olive oil, and borlotti beans
Serving food at the right temperature encourages flavours to deepen, helping things taste as good as they can. Let this braise – as essential to summer as sandals – sit until properly rested, then eat
Minestrone is a moveable feast in Italy, varying from one region to the next. One thing’s a constant, though: it’s a chorus of vegetables, cooked slowly over a low flame You probably don’t need a whole
Beneath the shadow of an ancient mountain of terracotta shards, Testaccio’s old slaughterhouse has been given a new purpose, but its past is writ large in the menus of the nearby trattorie. This braised
With origins in central Italy, amatriciana is a rustic mix of chunky pork and heaps of tangy pecorino, mantled with a light, sweet tomato sauce to coat long strands of pasta Find this recipe and more Cook
Pasta e fagioli is Rome’s answer tothe ultimate one-pot stew. In its summer clothes, it’s a heady mix of freshly shelled borlotti beans, a base of olive oil, garlic and rosemary, ripe tomatoes and fresh
Today’s recipe is inspired by the hearty Tuscan soup known as acquacotta, simmered slowly with onions, celery, tomatoes and basil, served on hunks of rustic bread and topped with a delicate poached egg
Pasta e ceci – pasta and chickpeas – is typical rustic Roman fare – a soffritto of onion and celery simmered in wholesome chickpea broth, the flavours intensified with salty anchovy and filled out with
Perhaps surprisingly at first, pasta and potatoes combine to create a thick, rounded and utterly satisfying soup when seasoned with a batterie of culinary go-tos: garlic, aromatic herbs, salty cheese,
An onion- and celery-heavy soffritto is the basis for today’s recipe for a hearty winter minestrone soup. The leftovers of the previous weeks’ recipes are perfect to use here – feel free to adapt your
Beans are treated royally in Rome, as are mounds of seasonal greens. When cooked together, they make for a staple, incidentally vegetarian, Italian meal. This is a pure example of ‘cucina povera’ – poor
Kitchen Sink Tales: Advice is plentiful on how best to cook pumpkin in Italy. Here Rachel opts for a quicker, richly flavoured risotto where the pumpkin is roasted and added right at the end to glistening
Kitchen Sink Tales: Broccoli ripassati is a softly sweet and creamy, twice-cooked broccoli dish that is first steamed, then fried in olive oil to make a simple and sumptuous accompaniment to almost anything.
How to make one loaf stretch to four delicious dishes: classic anchovy pasta, sage and parmesan gnocchi, a summery tomato and bread soup and, to finish off, the queen of puddings Good bread ages well.
No matter how much (or how little) you love cooking—we all need more effortless, make-by-heart dinners. Part of this unquenchable need for quick dinners is, of course, that we’re all busy, and we all to