This intense base is the secret to the full-bodied richness of the stew.

No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as it has been for generations.

Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing.

Nate Appleman, executive chef of A16 in San Francisco, and co-author of A16 Food + Wine, discusses how he stocks his Southern Italian pantry.

A paean to Chicago street eats.

Brooklyn Italian festival food reflects its old country roots.

We're celebrating all things Italian with a conversation with one of Hollywood's biggest food lovers, Stanley Tucci; regional Italian pasta, chicken, and dessert recipes; and a spotlight on amazing olive...

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

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)...