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• Amarcord: Marcella Remembers (Book)
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• Classic Italian

  Marcella Hazan describes how a small-town girl became a cooking guru. Read More... Posted Oct 03 2008, 08:55 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Italy, Books and Literature, Hazan, Marcella, Hazan, Victor, Amarcord: Marcella Remembers (Book)

• Mediterranean Diet Declines, and Weights Rise

  The Mediterranean diet, which has been associated with longer life spans and lower rates of heart disease and cancer, is in retreat in its home region. Read More... Posted Sep 23 2008, 06:59 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Spain, Italy, Weight, Medicine and Health, Children and Youth, Greece, United Nations, Obesity, United Nations Educational, Scientific and Cultural Organization, Food and Agriculture Organization, Crete (Greece), World Health Organization

• Is Cuisine Still Italian Even if the Chef Isn’t?

  Italy’s restaurants are now a snapshot of the country’s recent immigrant experience, raising the question: Does the cuisine become less Italian if anyone can prepare it? Read More... Posted Apr 07 2008, 05:55 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Italy, Immigration and Refugees

• Is the Food Still Italian if the Chef Is a Foreigner?

  Italy’s restaurants are now a snapshot of the country’s recent immigrant experience, raising the question: Does the cuisine become less Italian if anyone can prepare it? Read More... Posted Apr 06 2008, 08:18 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Italy, Immigration and Refugees

• Food: The Way We Eat: Just Grate

  Self-respecting Italians don’t sprinkle cheese on seafood pasta. Too bad for them. Read More... Posted Mar 28 2008, 01:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Restaurants, Seafood, Italy, Cheese, Jenkins, Nancy Harmon, Pasternack, David, Bastianich, Lidia, Pasta

• Food Stuff: From the North of Italy, a Haunting Smoky Taste

  Smoked pancetta can be diced and sautéed to lend haunting flavor to all sorts of dishes. Read More... Posted Mar 04 2008, 09:11 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Italy, Fairway Supermarkets, Pancetta