Recipes

Our contributor offers a savory, seasonal variation on a classic Italian comfort dish that is packed with nutrients and flavor.

Danielle Kaye

October 19, 2023

In this baked pasta with salmon dish from Steven Guarnaccia's new book The Story of Pasta, shell-shaped conchiglie serve as a base for vegetables and fish in a creamy sauce.

This cocktail featuring tequila with Midori, pineapple, and green ancho chile liqueurs hails from the Rome, Italy bar Drink Kong. Here's how to make it.

The famed 10-layer cacio e pepe lasagna from Rita Sodi and Jody Williams of I Sodi and Via Carota, the perpetually in-demand Italian restaurants in NYC’s West Village.

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Morgan Hines and Appetito Editors

October 11, 2023

Tutore, a new Italian cooking school in Chicago, offers instruction on how to make your own Ricotta Cavatelli.

A new Italian cooking school, Tutore, shares a recipe for hearty mushroom ragu that pairs beautifully with the season.

In an excerpt from his entertaining new book, The Story of Pasta, Steven Guarnaccia tells the story of pasta shapes, such as mafaldine, a ribbon pasta with ruffled edges, which gets paired with roasted vegetables in this recipe.

Executive chef Adam Leonti of NYC’s Cucina Alba presents an eggy, cheesy breakfast sandwich inspired by a Neapolitan street food staple. Try it on the restaurant’s brunch menu or use the chef’s recipe to make your own Mozzarella in Carrozza at home!

In an excerpt from his entertaining new book, The Story of Pasta, Steven Guarnaccia tells the story of pasta shapes, such as lumache, the basis of this baked pasta and sausage dish.

In her new book, Signature Cocktails, Amanda Schuster traces the storied history of the classic Italian cocktail, the Americano.