What He Is Known For: Casting a critical eye on Italy’s culinary history and daring to propel it forward. Conceptual dishes that satisfy on a visceral level. THERE’S DIGNITY in simple food prepared ...

This pasta recipe from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria, evokes the flavors of wild herbs that grow on the hillsides around Bologna, is a great way to use up any leftover ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

Bring a large pot of salted water to boil. Cook the fusilli just until al dente, about 11 to 12 minutes. Meanwhile, cook the onion and pancetta in the olive oil in a large skillet over medium-high ...

A diced potato binds this cheesy leek and pasta dish into a delightful gluey mess Watching any pasta shape being extruded, be that through a small domestic machine or a vast industrial one, is ...

The owners of Fausto Restaurant in Brooklyn serve up a popular dish from their menu. The owners of Fausto Restaurant in Brooklyn serve up a popular dish from their menu. ¼ cup plus 1 Tbsp. olive oil, ...

Wash and dry all produce. Peel and trim carrots, then cut into small cubes. Halve, peel and finely chop onion. Cut tomato into small cubes. Heat a drizzle of olive oil in a large pot over medium-high ...