This is my version of one of my favorite Roman foods: carciofi alla giuda, whole fried artichokes in olive oil. They’re served at outdoor...

On my first trip to Tokyo, I had this great fried calamari over seaweed with a spicy mayonnaise-based sauce. Later that year, I was sitti...

I’ve been doing variations on this dish for the past ten years–sometimes getting really crazy, cooking the tomatoes for one dish five dif...

This is a simple marinated chickenI used to make it all the time at home. The first time I tried this baby out, one of my cooks said to ...

For years, I thought Sicilian pesto was some weird, made-up American sun-dried-tomato abomination. It wasn’t until my first trip to Sicil...

These were inspired by the potatoes I ate during my long, cold, wet, dark winter in Torino–the ones that sat underneath the rotisserie ch...

Pignolata cookies are a staple in every Italian-American bakery from New York to San Francisco. This is a teacake version, and it’s great...

People seem to think you’ve got to be crazy to roast peppers yourself at home. “Why not just buy them in those little jars?” they ask. We...

This dressing kicks ass, and that’s all about the roasted garlic. For this recipe, I do what my grandma taught me the first time we made ...

This is the most important recipe in the book. If you make only one recipe from Urban Italian, 1 hope its this one. Tomato sauce is, of ...

Toasted breadcrumbs are one of my cooking secrets: I toss them in everything. They just make stuff taste better–they give everything a li...