California dried apricots are essential for this recipe—they have the tartness needed to balance the sweet filling and macaroon layers.

We’ve never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith’s.

Grapefruit and Campari are a classic combination, but shouldn’t this be called a Pink Russo-Italian? Or a Pinko-Italian?

Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin.

The best lasagne in New York is now being served on Broadway. It is, all by itself, reason to visit the new Insieme.

Butternut squash is a wonderful base for a soup. The texture of this one is particularly beautiful and silky, because of the puréed potatoes and carrot.

Prosicutto is precious, after all, and best savored in small quantities.

A spin around the world reveals a positively transporting Italian job in San Francisco, the neighborhood bistro of our dreams in Paris, and a Melbourne restaurant that pairs Asian tradition with modern...

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake.

(BOSTON) - When I visited Sora Lella on Spring Street recently, the room was packed with expats and visitors hungry for a taste of the classic Roman cuisine that has made the original outpost (by the same name) in Rome a celebrity-haunted hot spot for 50...