Stroncatura calabrese is this really rustic pasta from Calabria, in southern Italy, where bold, honest flavors pretty much ...

"These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat," the private chef says Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

Calabrian turdilli are a must-have at Christmastime in Calabria, instantly filling the kitchen with those warm, spiced scents ...

1 lb of soften unsalted butter 1 Tbs of minced garlic 1 Tbs of fresh lemon juice 3 Tbs of calabrian chili paste Pinch of kosher salt & pepper Add oil olive oil to a hot saute pan. Then add shrimp to ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

Brooklyn’s new Italian-American cocktail bar comes with some serious red-sauce pedigree: Ray Rando, who founded the joint alongside longtime collaborator Eric Madonna, is a former manager of Carbone.

Viral private chef Rob Li knows a thing or two about classy, coastal cooking, and he says this dish encapsulates it. "The recipe was inspired by summers in the Hamptons, but it’s my way of proving ...