Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic, ...

The new restaurants on the culinary scene aren’t limited to high-end establishments. Two izakayas have opened, with Yokocho offering street comfort food and Ryoshi Sushi and Izakaya bringing seasonal ...

History has had it out for the tomato. One of the earliest-known European references to the food was made in 1544 by the Italian herbalist Pietro Andrea Mattioli, who first classified it as a ...

This spicy Calabrian chili pasta is a delicious weeknight meal with notes of sweet fennel, tangy tomato, garlic, onion, and spicy Calabrian chilies. The sauce clings to the spicy pasta as the soft and ...

For those wanting to ease into the deep end, this recipe for sea scallops—dressed in a butter and tomato sauce—makes a great entry point. Paired with an Italian Chardonnay from Alto Adige-Trentino, ...

This is especially great if you’re short on time. Put some tomato sauce on matza slices, grate plenty of cheese over it and finish with your favorite vegetables as toppings. Bake it, or cook it in an ...

Garnish with fresh basil, extra Parmesan, or a drizzle of olive oil. Serve warm or at room temperature. A recipe for Poached Salmon with Pureed Kale Sauce provided by the Nutrition Services team at ...

Heat oil in stock pot; add all vegetables and spices except tomato and fresh herb stems. Add water and tomato; simmer for 30 minutes. Add fresh herb stems; continue to cook for another 20 minutes.