For a real umami knockout, conjure up the combo of Parmigiano-Reggiano and miso in a soup.

How a taste of rich chicken-liver crostini can transport you to the heart of Italy.

The nice thing about this dish is that it cooks quickly and is substantial without being heavy.

Tired of the same old tuna sandwich? Try this mayoless version—it just may be the best we’ve ever tasted.

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

Advice to a young man on what to cook for his wife on their first wedding anniversary.

This budino (“pudding” in Italian) is a refined take on bread pudding.

You can make believe you’re vacationing on the Italian coast with this dish.

Most of us know the jet-black substance from its presence in tasteless dried pastas. So what’s its appeal?

I've never made any secret of my enthusiasm for tripe, the stomach lining of cows.