This dressing has been described as a “go-to, back-pocket balsamic vinaigrette” that’s perfect on all types of salads; spinach, arugula,...

Over the centuries the legend and demand for balsamic vinegar has grown. Everyone wanted a taste of the Ducal balsamico of Renaissance...

School is back in season and that means it’s time for a snack for hard working students who need a little something that bridges the gap...

Ripe pomegranates, lush forest berries & fragrant flowers as seen in the “The Unicorn in Captivity” medieval tapestry housed at the Met...

Fennel is a staple food in the Blue Zone regions of Sardinia, Italy, Greece and Ikaria, a tiny Greek island in the Aegean Sea. Today,...

Za’atar is a spice blend originating in the Middle East that includes hyssop, sumac, sesame seeds and salt. Not typical herbs and spices...

This season I entrusted my first baby zucchini to a recipe from Stanley Tucci. This is a big deal for me as every year I have made our...

One of the hallmarks of Italian cooking is making use of fresh, seasonal ingredients. In Italy the agrarian traditions of seasonal...

The distinctive bold and complex flavors of balsamic vinegar enhance and compliment a variety of foods with many delicious and healthful...

Good Friday (venerdi santo) is a solemn, sacred day in Italy and when it comes to food the menu for a "pranzo di quaresima‘", (a luncheon...

Overstuff your bookshelf or e-reader with these books to discover the “fatal charm of Italy that can be found nowhere else.” An eclectic...

P armigiano Reggiano is the undisputed "king" of cheese and in that hard rind lies enticing flavors. The rind on a wheel of Parmigiano...

An easy and impressive starter or a very nice addition to a charcuterie board. If you can find it caprino fresco, a fresh goat's milk...

The Octave of Christmas, beginning on Christmas Day and continuing until January 1, is unique in the number of consecutive feast days...

Our Christmas holiday begins with a version of a classic sgroppino, a highly slushy drink made with sorbetto and prosecco that I first...

Most of us are used to having our cake and ice cream served as a big slice of cake topped with a scoop of ice cream. In the village of...

With gardens in full bloom right now, your basil plant is begging to be used and we can think of no better way to make use of it than in...

According to Dan Buettner, who has been exploring the secrets of longevity for National Geographic in a continuing study known as Blue...

Pickled foods fermented in a salty solution are an excellent source of probiotics. These “good” bacteria help support a healthy gut and...

Versatile and creamy, Italian borlotti beans are widely used in Italy to make classic Italian dishes such as Pasta e Fagioli and...