Now, this soup uses real ingenuity. A vibrant green, the soup is beautiful to look at as well as eat. I call this a kitchen-sink soup bec...

Amatrice, a town in the region of Lazio, is the inspiration for this dish made with bucatini, a chunky, tubular pasta. It is accompanied ...

Lasagne is an ancient food. The Romans were dishing it out during the heyday of the Roman Empire. A fourteenth-century cooking manuscript...

When my grandmothers and mother made tomato sauce, sometimes a battuto of minced celery, carrot, and onion was used to flavor the sauce; ...

I’ve received hundreds of letters from readers and viewers telling me how much they’ve enjoyed learning how to make homemade pasta. For t...

This recipe comes from Mrs. Vallone, a friend of my parents. She called it Cauliflower Sauce, even though the cauliflower remains as flor...

Imagination was always the key to home cooking. Such was the case when my grandmother and mother wanted to make rolled veal bundles (invo...

Fish cakes are a frequent meal at our house during Lent. You can vary the type of fish, but I like using monkfish, which is very firm. Ot...

Creating recipes gives me great satisfaction, especially when the results are surprisingly good. When I cook I let my intuition take over...

I love making this colorful tart with ripe tomatoes and fresh herbs from my garden. It is similar to a quiche, but contains no eggs. It i...