Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us ...

Angie Rito and Scott Tacinelli of Don Angie in NYC found their inspiration for this dish in paella and the stuffed shellfish dishes common in Italian American restaurants around New York. “There’s a ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

Somewhere within the Italian Café‘s bland beige walls lurks an enticing restaurant. We savored it in a bowl of buttery steamed mussels and again in a trio of lush, sausage-stuffed cannelloni — and we ...