What do Matthew McConaughey and Italian American cooks of the 60s have in common? Wisdom.

I’m now convinced Sardinian minestrone has magical powers.

My pod-less espresso machine has become my entire personality.

Tomatoes aren’t supposed to be readily available 365 days a year. Let’s bring back canning (or, at least, freezing).

Let’s break down the differences between Parmigiano, Grana, and Pecorino.

Tuscany deserves its global adoration, but some of its charms may surprise you.

Is the lemon pasta really that amazing? Let’s find out.

Learn more about this lesser-known, Southern Italian cured meat.

Foolproof suggestions for smooth, silky egg pasta.

Focaccia Barese is a signature dish from the home of my ancestors. Too bad I failed at making it.

We celebrated Easter with a traditional Italian menu and incorporated one of my husband’s family recipes: pasta pie.

Cacio e pepe is the hottest Italian dish around - let’s see what all the fuss is about.

Happy hour is always my favorite time of day. Let’s explore how the Italians enjoy a pre-dinner bite & beverage.

I channeled the flavors of Lombardy and Piedmont while eating like a Northern Italian for a day.

Risotto is often considered inferior to pasta, but it’s one of the most versatile and impressive Italian dishes.

Italians don’t have a brunch food to call their own. Introducing: Eggs Benedetto.

A viewing of Big Night inspires me to attempt making timpano.

I used to swear I’d never drink coffee. Now I’m in love with my afternoon espresso ritual.

A craving for shrimp scampi leads to a history lesson.