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

Our featured recipe this week serves as a perfect dish to welcome the Lenten season. In Italian cuisine, pasta is traditionally served as the primo piatto (first course) before the secondo piatto ...

EVERETT — It’s a weeknight as I write this. The last thing I ate was ramen and an apple for lunch, so I’m pretty darn hungry. And after writing out this week’s Forum recipe, I really wish I had some ...

Sun-dried Calabrian chiles in ground meat, alongside sauteed shallots, garlic and white wine, add layers of flavor ...

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 ...

Artisanal pastas--dried noodles made (at least ostensibly) in small batches by traditional methods and sold for higher prices--seem to be everywhere these days. Shop at any high-end grocery store and ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Here were ...

Pasta is a weeknight staple and when paired with quick cooking and delicious seafood you have a fast, fresh and delicious meal worthy of a weekend. Chef Jim Macari from Harmons is here today to show ...

This pasta with mussels, tomatoes and fried capers gives that heady broth, arguably the best part of mussels, a greater purpose. By Melissa Clark The best part of a steaming pot of mussels just might ...

NEW YORK — For many, Christmas includes a main dish like ham or turkey. But on Christmas Eve in some Italian households, fish is on the menu for or "The Feast of the Seven Fishes." Executive Chef ...