La Buona Tavola

Anellini al forno: baked anellini pasta

Cooking with Nonna: baked anellini

In this video recipe , Rossella Rago of Cooking with Nonna shows us how to prepare Baked anellini, a classic Sicilian dish that is perfect both for a...
Pappardelle alla Bolognese

Pappardelle alla Bolognese

Ingredients: 1 Lb Pappardelle pasta, 1/2 Lb Ground beef, 1/2 Lb Ground pork, 6 Oz Tomato paste, 1 Small onion, finely chopped, 1 Carrot, finely...
Sausage with cardoons. Cardoons are a late winter, early spring specialty. Photo by Manx Taiki Magyer

L’Avventura: The downs and ups of a vacation in Italy

Since my Italian-American childhood, I have always been interested in everything Italian—especially Italian food. Whenever possible, I find myself on...
Baked ricotta dip with oil infused garlic

Fall Comfort Food: Making Fresh Ricotta

Although I am always sad to see summer turn to fall, there is something about the crispness in the air that I can’t help but love. As the fires in...
The town of Barolo among rolling hills with vineyards in Piedmont, Italy.— Photo by olgysha

Wine and Food of Piemonte: A Talk with Author Tom Hyland

It’s been often said that it takes a village to raise a child. One could assert the same about an education in wine and food … getting one takes a...
Cozze alla marchigiana. This simple and fast dish is unusual in its use of saffron

Cozze alla Marchigiana

I was in the Pacific Northwest recently visiting family and as usual, I was amazed at the abundance of fresh local seafood available in the local...
Original lamb and eggplant meatball, without peel, close-up. | Photo: Copyright Nathan Hoyt/Forktales 2016

Meatballs and Memories in a Cape Cod Kitchen

“ I was still young when my life changed…. drastically. Shortly after midnight one Saturday… the smell of smoke awakened me. I ran to my mother’s bed...
The recipe for pesto are so versatile. Do not be afraid to make your own

End of Summer Pesto Recipes to Help Stock the Freeze

A s summer takes its final bow, I find that I am left with armloads of parsley and basil still overtaking the garden beds. Not wanting these...
Spaghetti all’amatriciana | Photo: Copyright Nathan Hoyt/Forktales 2016

Meditating Spaghetti all’Amatriciana

It is not easy to imagine that streets paved by the Romans that we still walk today could tremble savagely beneath our feet like they did in Amatrice...
The piadina flat bread has been a staple of life in Romagna for centuries. Photographic Archive of the Province of Rimini

Discover Romagna’s ancient Piadina flatbread

The Romagnoli people have been eating piada or piadina flat bread for centuries. Indeed, it’s thought that the recipe might even date back to the...
Romano green beans with anchovy dressing. | Credit: Copyright Paolo Destefanis, www.paolodestefanis.com for Veneto: Authentic Recipes From Venice and the Italian Northeast, by Julia della Croce

Vegetable Love, Italian Style

It’s no surprise that vegetables are the bedrock of the Italian diet. For one thing, the climate is temperate and the growing seasons are blessedly...
Stuffed squid Marchigiana style are  great as an appetizer or on a bed of greens to make a salad

Calamari Ripieni alla Marchigiana - Stuffed Squid Marchigiana Style

While we were in Marche, Italy this spring, we had stuffed calamari prepared by my cousin’s wife, Maria, several times. These beautiful squid from...
Lumache (pasta “snails”) with raw Sun Gold tomatoes and avocado. | Credit: Nathan Hoyt/Forktales 2016

Of Pasta, Prodigies, and Sun Golds

Every now and then someone sends me a message that’s a real charmer. Here’s one I received about a recipe that appears in my first cookbook, Pasta...
Timballini di melanzane

Late Summer Harvest: Timballini di Melanzane

As the heat of summer gives way to the cooler chill of fall, my garden harvest begins to slow. The last of the tomatoes remain on the vine waiting...
A basket of “zaletti” and other traditional Venetian biscotti greets guests on the Eolo. Credit: Copyright Paolo Destefanis, www.paolodestefanis.com for Veneto: Authentic Recipes From Venice and the Italian Northeast, by Julia della Croce

Venice in a Cookie

My idea of supper in Venice is eating at a finely set table on-board a flat-bottom boat enjoying the calm, cool quiet of the lagoon after a day of...

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