Comfort Food Recipe: Make This Mushroom Pesto Lasagne
Are you ready to find your favorite new baked pasta recipe? Because this mushroom pesto lasagne looks like one strong contender.
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Spring Out! White Asparagus With Bottarga Butter
This white asparagus with bottarga butter will change the way you view this spring produce staple. Make it while you can!
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We're Obsessed With Pizzapedia's Endpapers
Food illustrator Dan Bransfield's Pizzapedia is devoted to the universal favorite food, which has never fallen out of favor with its massive audience.
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Watch Salty Seattle Make Star-Patterned Paccheri Pasta
Now you can see Salty Seattle's handiwork in action for yourself, and perhaps try your hand at the limitless world of wonderfully decorative carbs.
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The Spicy Sea: How To Make Lobster Fra Diavolo
Antonia Lofaso's lobster fra diavolo is the perfect way to warm up during these lingering cold months, and pays homage to her native Long Island.
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Learn Regional Pastas With YouTube's Pasta Grannies
You have to learn it from the Pasta Grannies. Our favorite new YouTube channel is a wealth of tutorials on pasta varieties we've never even heard of!
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Veg Out With This Broccoli Rabe Lasagna
This broccoli rabe lasagna from chef David Tanis is a comforting, flavor-packed to feed a table of hungry vegetable-lovers.
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Italian-American Tonight: Make Mafaldini Scampi
"The malfadini scampi is my reimagined take on the classic iteration of the Italian dish," says PJ Calapa, chef/owner of NYC's Scampi. Calapa's mastery of the dish left us speechless, and eager for more."I like to keep it simple, using malfadini pasta instead of the traditional linguine, and tossing it with white wine, garlic, crustacean stock and chili…
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Whatever Happened To Shrimp Scampi?
Is it just us, or are we seeing the disappearance of the simple shellfish perfection that is shrimp scampi from Italian menus?
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Listen To Food Republic Today: Katie Parla
Rome-based travel and food writer Katie Parla stops by to talk all about her latest cookbook and further projects.
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Listen To Food Republic Today: Joe Campanale & Erin Shambura Of Fausto
The team behind Fausto in Brooklyn stops by to chat about Italian cuisine. We also talk all about the upcoming Super Bowl.
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Poached Egg Paradise: Risotto Alla Carbonara
Looking for comfort food? This risotto alla carbonara is the hearty, pork-studded dinner you've been dreaming of. Ready to get cracking?
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Hot! What You Missed At Sicily's Fuoco Food Festival
A party like no other, the Fuoco Food Festival features pits blazing, hanging cattle heads and more.
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Take An Acid Trip To Balsamic Country With Michael Harlan Turkell
Award-winning food photographer and writer Michael Harlan Turkell's new book takes you on a trip so powerful your head will spin (with gustatory delight, that is). Acid Trip chronicles Turkell's extensive study of vinegar, an element in nearly every ethnic cuisine. Vinegar has been used as a seasoning and preserving agent for thousands of years, and…
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Pasta Remix: Make Missy Robbins' Cacio E Pepe Kugel
Gear up for some awesome culinary projects. Missy Robbins' spaghetti cacio e pepe kugel will become a new family favorite.
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Dinner Tonight: Eggplant Parmesan With Creamed Spinach
Apen the Plant-Powered Protein Cookbook and learn a new favorite. Get an extra serving of greens in by serving this eggplant parmesan with creamed spinach.
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We Have A Big Cheesy Ton Of Pizza Stories!
Food Republic has a giant section devoted entirely to the great institution of pizza. Peruse a diverse selection of recipes, techniques, anecdotes and pro tips that will take your homemade pizza game from "pretty good" to "how did you do that!?" Heat up your pizza stone to 500 degrees and beyond, and discover a whole world of…
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What Is Mosto Cotto?
What is mosto cotto? It's a delicious addition to your salad, fruit, ice cream or even glass of water, and a by-product of the winemaking process.
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Very Vegan: Bell Pepper And Spinach Stromboli
This vegan bell pepper and spinach stromboli makes for a golden, crisp, crowd-satisfying treat. It's fun to make, too!
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We Have A Ton Of Delicious Italian Recipes!
Did you know that we have hundreds and hundreds of Italian recipes that need a new home in your kitchen? Bust out the pasta roller and get cooking!
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Party Night Smarts: What Is Spaghettata?
When you come home hungry and still tipsy from a long night out, the last thing you're going to do is whip up an elaborate meal for yourself and your friends. Chances are, you can toss together a bowl of pasta with whatever's handy to soak up the excess, replenish spent electrolytes and help you achieve that…
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Dim Sum Meets Pizza: The Baozza Hits Beijing
The newest Chinese food trend is Baozza, a traditional bao that swaps char siu pork or sweet red bean paste for tomato sauce, shredded mozzarella and meat.
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You Only Need One Perfect Pasta Puttanesca Recipe
Food writer Colu Henry has a new cookbook out packed with simple, inventive pasta dishes. This perfect pasta puttanesca will feed a crowd in great style.
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Back Pocket Pasta: How To Make Rigatoni Alla Norma
Food writer Colu Henry has a new cookbook out packed with simple, inventive and classic pasta dishes. Rigatoni alla Norma never goes out of style.
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Easy Ribollita Soup Recipe
An easy ribollita soup recipe is a must-have for those extra-chilly winter nights. It's also a great way to use up leftover ingredients.
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How To Make Eggplant Parmigiana The 200-Year-Old, Michelin-Starred Way
“There are several theories about the origin of eggplant parmigiana,” Antonino Montefusco tells me. I’ve just pushed back from a meal of epic proportions at Terrazza Bosquet — a Michelin-starred restaurant inside the Excelsior Vittoria hotel in Sorrento, Italy. The eggplant parmigiana is layers of melted mozzarella and thick eggplant. The bright sauce is made from…
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Make Craig Deihl's Loaded Italian Sub At Home
Charleston chef Craig Deihl is one of our many charcuterie heroes. Since diners didn’t always order pork chops at his restaurant, Cypress, in the exact same ratio as they consumed the salumis and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up…
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