The Piemontese classic, beef braised in Barolo, becomes positively spectacular when made with short ribs, which dissolve into mouthwatering chunks of meat in a complex sauce.

A complete guide to fall and winter squash, from Acorn to Turban

Jean Anderson tracks down the origins of this American—and presidential—favorite

Twitter's most vociferous gourmand and the author of Comfort Me with Offal offers her holiday gift ideas for those with special food needs

Learn how the head of one of America's largest homeless shelters and soup kitchens found his dream job

Wendy Artin evokes the eternally exciting city in her menu of Pasta with Squid, Tomatoes, and Capers; Veal Bocconcini with Porcini and Rosemary; and Tiramisu

We're celebrating all things Italian with a conversation with one of Hollywood's biggest food lovers, Stanley Tucci; regional Italian pasta, chicken, and dessert recipes; and a spotlight on amazing olive...

The actor, director, and cookbook author reveals his favorite food scenes, what it was like to play Julia Childs husband, and his earliest food memories

Lazio, the region surrounding the capital, has been producing exceptional olives and oil for millennia—and now the world is really noticing. In this excerpt from the forthcoming Popes, Peasants, and Shepherds: Recipes and Lore From Rome and Lazio, discover the...

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find...