How to Reconstitute Dried Porcini Mushrooms
Dried porcini mushrooms are a staple in classic Italian cooking. They bring a deep, earthy flavor that fresh mushrooms don’t…
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Nebbiolo Wine Guide
Getting to Know Nebbiolo Nebbiolo is a red wine from the Piedmont region in northern Italy, known for its high…
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Sausage and Bell Pepper Pasta Sauce (Marcella Hazan)
Marcella Hazan’s red and yellow bell pepper sauce with sausage is built around a familiar combination of peppers, tomatoes, and…
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Marcella Hazan’s Chicken Cacciatore (New Version)
This is Marcella Hazan‘s updated version of chicken cacciatore, and it’s a little more approachable than her original recipe. The…
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Soave Wine Guide
Getting to Know Soave Soave is a white wine from the Veneto region in northeastern Italy. It’s known for its…
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Baked Rigatoni with Bolognese Sauce (Italian Recipe)
Baked rigatoni with Bolognese is one of those dishes that turns a good sauce into something even more satisfying. Rigatoni…
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Asparagus and Prosciutto Bundles (Marcella Hazan Recipe)
Asparagus and prosciutto bundles come together from just a few ingredients: asparagus, prosciutto, Fontina, and a little butter. In the…
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Dolcetto Wine Guide
Getting to Know Dolcetto Dolcetto is a red wine from the Piedmont region in northern Italy and is known for…
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Barbera Wine Guide
Getting to Know Barbera Barbera is a red wine from the Piedmont region in northern Italy and is known for…
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Soffritto: The Classic Italian Cooking Base
Soffritto is the starting point for many Italian soups, sauces, and braises. Onion, carrot, and celery are cooked slowly in…
