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.

During the Depression, comfort food meant marshmallow-spiked salads. What culinary disasters will the current economic crisis bring?

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)

Chickpeas have been all over southern Italian cooking, but this recipe was pure NYC in inspiration. (registration required)

Gnocchi is the reason I went to Italy; gnocchi is the reason I became a chef; gnocchi is the reason I’m writing this book. (registration required)

I love this side dish: a classic combination gone wild, playing spicy, sweet, sour, and savory notes all at once. (registration required)

Best-selling French author Sophie Dudemaine brought the master’s recipes into the home kitchen—and she’s only begun to conquer the U.S.

Even if you suffer from FOF (fear of flour), the tips and techniques that leaven this book will soon get you thinking like a pastry chef.

When finocchi is eaten alone, as it is here, neither vinegar nor lemon is used in the dressing.