This Italian appetizer is crispy and delicious at the restaurant but quickly becomes soggy and rubbery at home. Here's how to save the texture.

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

To make the borage risotto with squid, first clean the borage and separate the leaves from the stems (1). Immerse the leaves in a pot of boiling water (2) and blanch them for a few minutes, then drain ...

You're familiar with carbonara and cacio e pepe, from charred spaghetti to squid ink, these are the very best Italian pasta dishes you've never knew about.