Chefs and Restaurants
Marcella Hazan is the godmother of Italian cooking in America. Though she passed away this fall, her influence on the world of food lives on.
When Marcella Hazan made lunch for Craig Claiborne, she also made her career.
Simplicity and elegance go hand-in-hand for a well-appointed festa devised by Chef Marc Vetri and wine expert Steve Wildy. With seven dishes and accompanying drink pairings, they show us how to bring the party home with their signature Italian style.
At Nostrana’s annual end-of-harvest farmer dinner, Chef Cathy Whims shares her restaurant’s success by honoring the farmers—and ingredients—that cultivate its menu in Portland, Oregon.
Gelato is a delicious Italian favorite. Many visitors don't realize that each region has it's own distinctive style of the frozen treat. Faith Willinger gives us the scoop.
Chef Paolo Laboa brings the mother of Italian summer sauces to America from his native Genova, and delivers the secrets of his spectacular recipe.
Just south of Pisa, the Cinta Sense, a pig of ancient origin, was saved from the brink of extinction by Paolo Parisi. Known for the fruits of his labor—the eggs from his chickens are Italy’s most prized—Parisi brings his ingredients together for a remarka
America’s recent pizza craze owes much to the maestros working diligently to offer authentic pies made in the Neapolitan tradition.
Sara Jenkins makes porchetta in New York City for happy to customers who know it's all about the pig.
As head of dessert operations at Locanda Verde in New York, DeMasco showcases her favorite Italian ingredients. Here she shares recipes for six sensational desserts
Behind the scenes at chef Paul Bartolotta's acclaimed Las Vegas restaurant where he realizes his incredible vision: bringing the flavors of Italy's most breathtaking seafood to an astonishing desert location
New York City chef Marco Canora shares his favorite Thanksgiving memories as well as his favorite Thanksgiving foods.
Our list of the finest Neapolitan-style pizza places in Naples and the US.
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