You chose: food

  • Dining in & out: Articles & Reviews
    N.L.(March 19, 2016)
    Like most holidays, Easter time is another reason for great Italian tradition and cuisine. The Easter lunch in Italy is a delicious reason for a spectacular meal, great company and a primal celebration of the end of winter and nature’s (not just Christ's) rebirth.
  • Dining in & out: Articles & Reviews
    Juidith Harris(March 19, 2016)
    Fundamental within the deep-rooted Italian culture, its multi-faceted cuisine is also an ambassador helping to put Italy's best foot forward. In recognition of this, on March 15 the Foreign Ministry in Rome hosted a meeting at which a worldwide campaign to promote high quality Italian cuisine and wines was launched. Top chefs will participate. "Together we are winners, and that is why we are here today," the noted chef Carlo Cracco said.
  • Dining in & out: Articles & Reviews
    Michele Scicolone(January 16, 2016)
    Steak for dinner makes any meal seem special. A simple pan sauce made with Barolo gives this recipe Italian flair. Tender steaks are quickly sauteed, then topped with a reduction of shallots, red wine, pancetta and balsamic vinegar. The pancetta enriches the sauce and adds texture while the vinegar adds a sweet tart tang.
  • Art & Culture
    Francine Segan(January 08, 2016)
    James Oseland is the author of several cookbooks and former editor-in-chief of award-winning Saveur food magazine. He recently left Saveur to work on Rodale’s Organic Life, a new magazine about global food, wellness, gardening and interior design launched this past spring. Here he shares his passion for Italy and Italian food
  • Dining in & out: Articles & Reviews
    (December 08, 2015)
    Just one bite to will make you feel you are on a gastronomic expedition in Italy. Kickstarter just launched a new crowd-funding campaign for Italynthebox. Italynthebox is a member-only subscription service that directly connects local, artisanal food producers in Italy to US consumers.
  • Dining in & out: Articles & Reviews
    L. A.(November 25, 2015)
    A conversation with Michele - the soul of the wine department at Jerry’s Homemade-Gourmet and More. “In the last 15 years, in every single region in Italy, there has been a revolution in the world of wine,” he tells us. “Local varieties were rediscovered and several provinces learned how to make wines that intensified their products’ unique flavors”
  • Dining in & out: Articles & Reviews
    Mila Tenaglia(November 13, 2015)
    Exclusive nterview with Lidia Bastianich. From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
  • Dining in & out: Articles & Reviews
    Gero Salamone(October 21, 2015)
    The French poet Guy de Maupassant called Sicily “the land of oranges, of blooming ground, whose air in the spring is a fragrance,” An island with timeless appeal, where one becomes enchanted with its numerous cities: the capital Palermo, the charming Taormina, or the historic Ragusa Ibla. A region that over the years has received an influx of different cultures: Greek, Arabic, Norman, Spanish, and other civilizations of the Mediterranean. The popularity of Sicilian cooking makes it easy to experience its distinctive flavors in restaurants scattered across New York.
  • Dining in & out: Articles & Reviews
    P. O.(July 14, 2015)
    As for olive oil, whiskey, and more notoriously wine, the possibility of tasting water gives us the chance to learn to appreciate all its sensorial characteristics.