Whenever Tony Oltranti’s grandmother she cooked chicken, she saved the livers for this delicious antipasto.

Oltranti gives this dish a velvety finish with Franklin’s Teleme, a soft, tangy cheese made in Northern California.

For something new, try an Italian purée of white beans—it’s just as creamy and much faster.

This month’s Cookbook Club pick, Urban Italian, is unpretentious, fun, and full of comforting recipes. Here are just a few of our favorites.(registration required)...

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.

Joe Bastianich and Mario Batali have looked to the suburbs and transformed this historic building into a warm, sparkling restaurant.

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)