One of our food editors updates an Italian-American favorite and comes up with a light yet deeply satisfying dish.

Orzo is the Italian word for barley, and the slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad, particularly if you are balancing a plate while perched on the edge of a sofa or...

Because, even in Rome, one cannot live on coffee and gelato (and sorbetto and granita) alone.

Working with this winter squash isn’t as intimidating as it seems: Our executive food editor has come up with a quick workaround to a classic Italian dish.

This city comes down with gnocchi fever the 29th of every month—but the reason is a mystery even to the locals.

(NEW YORK CITY) - My advice: Don’t miss the little fava bean crostino, or the amazingly fine wood-fired shrimp, and definitely go for the chicken. The pastas were all wonderful, too.

Food editor Ian Knauer shares a quick tip for turning your fresh tomatoes into crushed tomatoes. Use this simple technique to make our summery angel-hair pasta.

As a crisp topping for pasta, steamed vegetables or an ingredient in a Brown Betty, these are worlds apart from store-bought bread crumbs.

Food editor Gina Marie Miraglia Eriquez demonstrates the classic way to make dough for egg fettuccine.

Need a sure-fire hit for the holidays? This easy, full-flavored mushroom lasagne will impress both your vegetarian and meat-eating guests.