Food writer Elizabeth Minchilli, author of such books as "The Italian Table: Creating Festive Meals for Family and Friends" (Rizzoli) and creator of the Eat Italy app, offers "Sunday Morning" viewers ...

Learn how to make garlicky broccoli orecchiette topped with crispy breadcrumbs in this easy weeknight pasta recipe. Quick, flavorful, and satisfying, it’s perfect for a simple dinner that doesn’t ...

The pesto here, made with broccoli florets and stems, is a thick puree mixed with toasted walnuts, olive oil, and Parmesan cheese. After making it in a food processor, thin it with a little water from ...

“This family friendly late summer orecchiette pasta dish is inspired by the comforting flavors of Mexican street corn. A great family friendly recipe, which can be easily adapted for fussy or ...

Orecchiette means "little ears" in Italian, and this pasta gets its name from its unique, irregular shape. It originates from the Apulia region of southern Italy, a part of the country that ...

Rome-based food journalist Katie Parla has written a new cookbook that delves deeply into the culinary traditions of the southern regions of Italy. Some recipes in her “Food of the Italian South” ...

This hearty pasta dish from the Last Supper Club in San Francisco is perfect for fall through late winter when broccoli rabe, or rapini, is at its best. In this recipe, the vegetable's gentle ...

Bring one gallon of salted water to a boil. Preheat a large sauce pot. Add the lamb sausage. Stir to break up the sausage and render the fat. Once the sausage has given up some fat and is most of the ...

Cut off the tough ends of the rapini stalks. Clean under running water in a colander. Bring a large pot of water to a boil, add 1 teaspoon salt and add the rapini and cook, covered, for 3 to 5 minutes ...

Spera uses both semolina flour—which has a high gluten and protein content—and 00 flour, a more refined white flour. (You can also use all-purpose or bread flour instead of 00.) Just using semolina ...

The following – eggplant, zucchini, olives, mint, saffron and preserved lemons served with orecchiette and fried crumbs – is a combination I am partial to. Culinary historian Giuliano Bugialli says of ...