Two twirly-curly pasta recipes go head to head.
An airy, delightful Italian-Austrian cake to dress up or down, however you please.
Our favorite approaches—and how to adapt ’em.
Then freeze and eat them throughout the week!
A simpler, just as onion-y, bowl of comfort.
Merrill Stubbs tells us about the recipe she makes every other week.
A step-by-step guide to the decadent Italian pastry
From slurpy xiaolongbao to hearty gnocchi
Apparently, New York's got it all wrong, but we have just the right recipe.
From the great Judy Rodgers of Zuni Café.
You might want to save these projects for the weekend.
This winter we're all about the layers.
Plus, a recipe for a very millennial pink looking meal
Dreaming of all the ways to use amaretti...
Think outside of arborio.
An infinitely customizable take on lasagna.
Vincisgrassi is special in so many ways.
Make good use of gorgonzola and chicory.
Or, fill *bocconotti* however you like—with pastry cream, chocolate, love...
A variation on a classic northern Italian dish.
Pancetta is optional; squash or pumpkin is mandatory.
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