Gaby Dalkin, of What's Gaby Cooking, reveals her tips for working with this smoky Italian pepper. Indeed, Calabrian chiles are having a bit of a moment in American restaurants, too. In the Calabrese ...

“Rooted in the garden and enlivened by the peperoncino (hot pepper), Calabrian cooking is rustic and spicy, deeply flavorful but devoid of ornament, a daily demonstration of ingenuity,” Costantino ...

The Scotto family, who can trace their roots to Calabria, a region located at the toe of the Italian peninsula, whip up a meal from the old country, including Calabrian chicken and sausage with ...

"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 ...

Story on Rosetta Costantino cooking several Calabrian style dishes. This photo is a close-up of Rosetta's mother's hands, Maria Dito, with her making a dough that will become friselle, a toasted bread ...

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 ...

Trattoria della Nonna is not much to look at from the outside. It’s the sort of place you might just drive by and never think to stop in. But if you make your way down the path alongside the building ...

Italian food is often reduced to its staples — pasta, pizza, and risotto — but this week at Sorrento, Shangri-La Eros’s fine-dining restaurant, Michelin-starred chef Riccardo Sculli is bringing Delhi ...

The Bay Area may seem like a mini-Italy now, with its shops full of pasta, prosciutto and Parmigiano and its innumerable Italian restaurants. But it didn't look that way in 1974 to Vincenzo and Maria ...