Displaying results 1 - 25 of 167 for italian cuisine. Subscribe to this search
I've always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I'm partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.
Whether you'll be hosting a crowd or watching solo, Oscar night calls for dinner with a bit of panache.
In Singapore's equivalent of food courts, hawkers sell steaming bowls of noodles, giant crabs in pepper sauce and slices of pungent durian. In Barcelona, patrons at the La Boqueria nibble finely aged ham and buy fresh produce to prepare at home. In the United States? Historically, it's been a wasteland of spongy pretzels, giant sodas, greasy fried rice and endless burgers.
The goal was simple — the most intense garlic pasta I could muster.
About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart.
PARIS — You know that dream you have of being invited into someone's home while traveling in, say, Paris, and being served the most delicious meal? Bistroy Les Papilles is that dream.
NEW YORK — Americans apparently like smearing their foods with chocolatey spreads.
Supposedly, we all have our dirty little food secrets, those crazy things we're embarrassed to admit we love. But the truth is, I don't consider any of my loves to be secrets. If I love something, I am proud to eat it, no matter how trashy or elegant it is. If I was ashamed to eat it, I wouldn't eat it!
All of the holiday merriment has been delectable; unfortunately like anything else, too much of a good thing has left me with a food hangover. Thankfully, Tempe is full of fresh eats and green restaurants that make detoxing delicious.
NEW YORK — Pizza Hut plans to start offering pizza by the slice for the first time in two locations this week, part of a test to refashion its image and court diners in their 20s and 30s.
MEMPHIS, Tenn. — This Mississippi River city is proud of its barbecue, its fried chicken, its soul food. But the food scene here is often stereotyped because of it.
With the exception of a good margarita, I've never been one for mixed drinks. Which doesn't mean I don't like a great cocktail.
With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
What would happen if hummus had been invented in Italy, rather than the Middle East?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Yikes! The restaurant floor looked like feral pigs had torn up someone’s vegetable garden. My oldest child, a toddler, sat in a public high chair for the first time.
I have always been a huge fan of the Chinese dumplings known as pot stickers. They're wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum!
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.
Remember when all it took to dress a dog was a squiggle of neon yellow mustard and a splash of ketchup? We've come a long way.
Selecting lunch gear used to be simple. Stuff your lunch into a paper bag or pick the box decorated with whichever movie, television or toy character your kid was most smitten with. Done.