Now That's Italian

Go Greens! Italian Kale Pie Recipe.

Hearty kale, creamy ricotta, one savory pie
Dec 1, 2014 2:00 pm
italian kale pie recipe

Baking isn't always as easy as pie, which James Beard Award-winning pastry chef Nick Malgieri addresses in his latest cookbook, Nick Malgieri's Pastry. With more than a hundred recipes for baking with sweet and savory dough, there's a culinary project in here for you whether you're a beginner or a seasoned pro.

Flour And Water Chef Thomas McNaughton On How Pork Built Emilia-Romagna

A brief history of Italy's culinary heart
Sep 30, 2014 11:00 am

San Francisco chef and cookbook author Thomas McNaughton is one of America’s rising culinary stars. At his popular restaurant, flour + water, he cooks seasonally, passionately and with the highest pasta rolling acumen. His debut cookbook Flour + Water: Pasta (co-written with Paolo Lucchesi, featuring gorgeous documentary photography from Eric Wolfinger) follows the story. In it he shares 75 recipes — for home cooks of every skill level — while telling stories about the farmers, butchers and pasta masters living and working in his beloved Emilia-Romagna. Here, McNaughton explains how pork plays such a significant role in the region.  

Behold! The Muffuletta In Quesadilla Form.

That famous Cajun Italian sub with a fresh twist
Jul 30, 2014 1:00 pm
Photo: Guy Ambrosino

You love your cast-iron skillet, and we love that you love it. Make the most of this bromance with The New Cast Iron Skillet Cookbook, an ode to the best, most versatile and frankly attractive pan in your kitchen. With recipes from the American South to Europe, South America, Asia and beyond, you'll have plenty of reasons (besides "too much bacon") to break out this book and cook something great. Can't decide between a muffuletta and a quesadilla? Problem solved. 

Trofie a la Genovese Recipe

Rustic pasta with pesto straight from Liguria
Jun 4, 2014 11:00 am

One of the most famous Ligurian recipes, traditional trofie pasta comes together with cubed potatoes, steamed beans and bright earthy pesto in this one pot dish. High quality ingredients make this simple dish shine. The recipe, after the jump.

Marc Vetri's Most Famous Pasta Dish: Rigatoni With Chicken Livers Recipe

Philadelphia chef shares a winner with us
Apr 29, 2014 10:00 am

We recently got to thinking, what is Marc Vetri’s most popular bowl of pasta? The guy knows pasta. But it turns out, the answer was a bit of a no-brainer. “The dish really embodies what we do,” says the chef of his rigatoni with chicken livers, which is a best-seller at his North Broad Street restaurant Osteria. “It takes a few simple ingredients and puts them together in a way that’s innovative and totally unexpected." The recipe, after the jump.

Pasta-Stuffed Peppers Recipe

A vegetarian Italian twist on stuffed bell peppers
Apr 9, 2014 2:00 pm
Photo: Alan Richardson

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're made even more Italian by being stuffed with pasta.

Busara-Style Pasta: A Tribute To Marcella Hazan, Served Around The USA

Honoring the great chef with lobster and tomatoes
Apr 2, 2014 1:00 pm

The culinary world lost an Italian legend last September, chef and author Marcella Hazan, who was widely considered to be "the mother of Italian cuisine." And one of her signature preparations, busara-style pasta sauce, will now serve as a catalyst for chefs to remember her influence for generations. 

Baked Spaghetti Frittata With Broccoli Rabe And Smoked Mozzarella Recipe

A cheesy pasta bake chock full of leafy greens
Mar 19, 2014 2:00 pm
Photo: Alan Richardson

From James Beard Award-nominated cookbook author Michele Scicolone comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're tossed with pasta and smoked mozzarella and baked.

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