Amalfi owner and chef Paul Martin is a Boston native who opened the eatery to carry on a family tradition started by his ...

Valorizzare la pasta tipica di Torvaianica e Pomezia, simbolo della tradizione gastronomica locale. È questa la visione della ...

Ever since the Arabs brought the eggplant to Italy in the 9th century, it has become a beloved staple of Italian cuisine. Sicilians in particular embraced the vegetable and wasted no time ...

We all wish we could hop on a plane to Italy for dinner, but when that’s not possible (nearly 100% of the time), Gaby makes this dish, one that originated in the town of Nerano on the Amalfi Coast in ...

The Memphis Flyer is Memphis’ alternative newsweekly, serving the metro Memphis area of nearly a million residents. The Flyer was started in 1989 by Contemporary Media, Inc., the locally owned ...

Che bello mangiare la pasta: il piatto più saporito, il più facile da fare, il più versatile e anche il più economico (il che, specie ora, non guasta). Un piatto universale: che si chiami pâte (alla ...

Sometimes the most extraordinary culinary treasures are tucked away in the most unassuming places, and Valerio’s Ristorante in Wilmington, Ohio, is the living, breathing, pasta-twirling proof of this ...

I grew up eating homemade marinara or Sunday sauce on a weekly basis—the best was when my grandmother would make a huge batch and hand deliver it straight to my family. Because of this, I never really ...

It’s been about 25 years since pasta with vodka sauce started showing up on restaurant menus, but it hasn’t gotten old to me. I like shortcuts, so I use jarred marinara sauce to make this a meal that ...

Don’t use more than seven cups of water to boil the pasta. It’s a scant amount, but intentionally so. The pasta cooking water is added to the sauce and noodles as they’re tossed; its starchiness ...