Now That's Italian

10 Iconic Dishes To Seek Out In Milan, Italy

A city full of “rich” cuisine in more ways than one
Apr 30, 2015 9:00 am

Arguably the single most fitting adjective to describe traditional Milanese cuisine is “rich” — which applies to the city’s food in more than one sense. First, the Po River acts as an informal border between the north, where butter is the fat of choice, and the rest of the country where olive oil reigns. Since Lombardy is a landlocked region, fish doesn’t appear in any Milanese staples: Meat is the undisputed star of the Milanese table. And here’s where to find it.

Gluten-Free Italian Rainbow Cookies Recipe

Bake these iconic cookies for your Italian feast
Mar 17, 2015 2:00 pm
Photo: Jennifer May

There is one gluten-free baking bible out there: Against the Grain. Youll never have to shell out eight bucks for a terrible loaf of frozen bread ever again. Bid farewell to the rubbery, flavorless, additive-filled gluten-free goods of yesteryear and embrace your diet with delicious, wholesome, home-baked favorites. 

Roasted Red Peppers With Anchovies And Tomatoes Recipe

A delectable antipasto to start any Italian meal
Mar 11, 2015 12:00 pm
Photo: Penny De Los Santos

Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil fan, her new book, Virgin Territory, is essential. Part olive oil primer and part olive oil recipe goldmine, Jenkins’s guide to all things EVOO will revolutionize the way you make healthy substitutions.

12 Pasta Recipes In Under 45 Minutes. Go!

Get these favorite pasta recipes on the table fast
Mar 9, 2015 2:00 pm

Tonight's about getting pasta on the table fast. Not spaghetti with sauce out of a jar. Not frozen tortellini. Definitely nothing out of a can. You get the drill: You're cooking, it won't take much time at all and we have 12 recipes that will have you chowing down on rigatoni, tagliatelle, strozzapreti and so many more quick and easy options that the delivery guys will wonder what happened to you. 

Black Pasta With Mussels Recipe

Mollusks and white beans over squid ink spaghetti
Jan 8, 2015 4:00 pm
Photo: Lucy Schaeffer

Italian food authority Francine Segan's cookbooks are must-reads for any fan of pasta, particularly her newest: Pasta Modern: New and Inspired Recipes From Italy. Abandon your red sauce craving and dive into the best, newest and certainly most inspired recipes from Italy we've seen in recent memory.

Our 15 Favorite Italian Recipes Of All Time

Take down your recipe rut with a bowl of pasta
Dec 30, 2014 1:00 pm

So here's the deal. You've been cooking holiday-style for like, a month now. That's all good, of course. But maybe you want to break out of that pattern, fire up the pasta and dig into some Italian food. After all, 'tis the season for a big, gooey baking dish of lasagna. We've got a dozen recipes to choose from, some authentic, some brand-new, all influenced by the vast food culture within Italy. 

Go Greens! Italian Kale Pie Recipe.

Hearty kale, creamy ricotta, one savory pie
Dec 1, 2014 3:00 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 12:00 pm

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.  

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