Dordogne’s artisanal purveyors prepare dinner to order during a summerlong series of evening feasts.

When the author was young, if he didn’t eat what was being served, he was rejecting his Italian heritage. But what ten-year-old wants to eat capuzzelle?

If you didn’t grow up eating scrapple, it’s hard to get past the idea of organs for breakfast—but you really should.

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....

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)

Chef Chris Cosentino uses a razor, a blowtorch, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa. Squeamish viewers beware: It gets graphic....

For one rainy week this spring, our editor in chief discovered that you can live stunningly well in Paris on very little money. Here’s how.

Homebase Abroad, a company that specializes in “the art of experiencing Italy,” can rent you a villa. All we wanted to do was cook.

What possessed a seafood purveyor to smoke uni and how does he do it—why doesn’t the gelatinous roe disintegrate during the process?