Say what you want about Carmela Soprano, but the woman can cook. Re-watching The Sopranos recently gave me a major hankering for some of ...

This is the other dish I made with the tomatoes I roasted the other weekend. With the cheese, it's vegetarian; without, it's vegan...

Spring is finally here, and spring produce is already showing up in markets. Although there are joys year-round of eating seasonally, th...

Is it just me or is "cacio e pepe," which is Italian for cheese and pepper, everywhere all of a sudden? While not a new dish, t...

D.C. summers are rarely pleasant. It's hot. It's humid. Short thunderstorms punctuate the sauna-like environment, promising to cl...

Early summer means lots of fresh peas. I've posted about sugar snap peas this year, and wanted to get in one more recipe before we mo...

This is a pasta dish that manages to be both hearty and spring-like. Rather than a thick tomato sauce, you use some of the pasta cookin...

I make pasta a lot, and during any time except July-September, if it contains tomatoes they are canned. The grocery store is acutely aw...

When foods become popular, it's rarely because they're new. Think about the things that are food trends right now--kale, quinoa, ...

If food has personality, then classic Italian cooking is the food with a friendly smile and a warm embrace. Everyone has their favorite c...

Three-ways can be a little controversial. Take, for example, the recent three-way between Pamela, John Ross and Emma on Dallas , which ...

Now that my basil is finally growing well, it's time to start putting it to good use. Pizza Margherita is a prime showcase for fresh ...