The first time I had the Tuscan dish pappa al pomodoro, I was in my early 20s, considerably thinner and channeling my inner sophisticate at the famed restaurant Coco Lezzone in Florence, Italy. At the ...

Whenever I say the words pappa al pomodoro, I can’t help but sing the little Italian tune that melodically hums its praises — it’s too catchy not to. I learned it while I was living in Tuscany years ...

Come red sauce season (this is a real season, I swear), there’s a batch of Marcella Hazan’s tomato sauce bubbling on my stovetop at least once a week. It’s too easy not to make: Take a can of tomatoes ...

Italians will stuff anything, but when it comes to a nice summer tomato this is the recipe. It is good just out of the oven and delicious at room temperature. Wonderful as an appetizer, vegetable and ...

A new kind of meatless pizza will be featured every Friday of the Lenten season (through April 19) as part of our Pie Day Friday series – because nothing says Friday dinner during Lent like a ...

This hearty, spicy tomato soup from Rick Tramonto’s cookbook, “Fantastico!”, comes together with little trouble, especially if you use canned tomatoes instead of fresh. But don’t cut corners with the ...

INGREDIENTS FOR MEATBALLS: • 1 pound ground beef • 1/2 cup fresh bread cubes, preferably homemade bread • 1 tablespoon Worcestershire sauce • 1 egg • 1/2 cup finely chopped onions • 1 tablespoon ...

The purest distillation of summer umami with just four ingredients. By Eric Kim In early June, my partner and I were walking along Lake Como in northern Italy when it started to pour. We bolted for ...

Bring a large pot of generously salted water to a boil over high heat. Add spaghetti, stir well and cook until al dente. Drain well. Heat oil in a large saucepan over medium heat. Add onions and ...