Food

Let’s be honest. Most of us have suffered through a bad cannolo. You know the kind I’m talking about—the one sitting in a bakery display case for three days, soggy …

Let’s be honest for a second. If you tell an uninitiated friend that you plan to serve them cold, boiled veal smothered in a pureed fish mayonnaise, they will likely …

Let’s get one thCaponata is one of those dishes that becomes even more useful after you make it. A bowl of sweet-and-sour eggplant may begin as a simple Sicilian vegetable …

If you think focaccia is just thick pizza dough, we need to have a talk. In Bari (the heel of Italy’s boot), focaccia is practically a religion. It’s softer, fluffier, …

Let’s be honest. Most “fancy” French or Italian recipes require a degree in engineering and three days of prep. You look at the instructions, see “debone a quail,” and immediately …

Let’s be honest. Most people treat risotto like it’s a bomb that will explode if you look at it the wrong way. They think it requires three hands, a degree …

Let’s be honest. Sometimes, spaghetti just doesn’t cut it. You crave a pasta that fights back. You want a shape that creates a dramatic flop on the plate and holds …

Let’s be real. Cooking shellfish at home terrifies most people. You look at that mesh bag of clams at the fish counter, and your brain immediately jumps to food poisoning …

Let’s get one thing straight immediately. If you start singing “When the stars make you drool just like a pasta fazool,” I will not judge you. In fact, I encourage …

Let’s be real for a second. When most people think of “comfort food,” they picture a mountain of mashed potatoes or a pizza the size of a manhole cover. But …