All because Cathy Whims, owner and chef at iconic Portland Italian restaurant Nostrana and ... a bit persnickety — especially when using a food processor or immersion blender will do the job ...

If you want to make some enemies, start talking about Italian food in Dallas. Everybody has a hot take on our Italian food scene: that we have no good Italian food, that we actually have lots of ...

There was a time not too long ago when nobody in America knew anything about Italian food. Well, a few people did—because they had moved here from Italy. Everyone else was clueless, or close to it.

Sotto, as owner David Falk is quick to point out, is not a “riff” on Italian food. Nor is it a “reimagining” or a “contemporary take” on the cuisine. It’s something much more ambitious than any of ...

Beatrice Ughi’s Italian connection. Plus, obsessing over chicken rice, how to use extra pumpkin filling, where chefs eat on their night off and how food waste affects climate change. I’m ...

In a city where Italian food is so often relegated to one of two buckets — purist, regional fare like that of the West Village institutions I Sodi and Via Carota, or takes on Italian American ...