Andrew Carmellini, chef and author of Urban Italian, demonstrates his technique for making light and airy gnocchi.

Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

If you love Italian food, you’ll want to have a look at this stunning new book from one of New York City’s most exciting chef-and-writer teams.

For years, I thought Sicilian pesto was some weird, made-up American sun-dried-tomato abomination. Then I learned that Pesto alla Siciliano is actually Italian. (registration required)...

Lots of people are afraid of tripe, but I love it. Tripe is serious comfort food, warm and rich and filling and delicious. (registration required)

Chickpeas have been all over southern Italian cooking, but this recipe was pure NYC in inspiration. (registration required)

Gnocchi is the reason I went to Italy; gnocchi is the reason I became a chef; gnocchi is the reason I’m writing this book. (registration required)

I love this side dish: a classic combination gone wild, playing spicy, sweet, sour, and savory notes all at once. (registration required)

Cindy Mushet, author of The Art & Soul of Baking, shares how she handles the difficulties that often arise in baking.

Cindy Mushet, author of The Art & Soul of Baking, demonstrates her technique for making a great chocolate soufflé.