Marcella a documentary examining the life of Marcella Hazan will premiere in New York City on May 9. Image courtesy of Greenwich Entertainment

Marcella Hazan changed the way Americans cooked and thought about Italian cuisine. Now filmmaker Peter Miller has made a documentary about her life. We had a chance to speak to him about the making of the film, Marcella’s philosophy, and cooking Italian food.

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The French have never heard of it. Neither have most Italians. Today, it’s a widely eaten Italian American staple, an icon of wedding buffets for decades. So where did this buttery, lemony chicken come from?

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Italians settling in the Twin Cities developed a unique sandwich with spicy sausage known today by a slur for people of Italian heritage.

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Cookbooks featuring Italian cuisine were as popular as ever in 2024. There were a few trends that emerged.

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Pesto sauce made in an electric food processor with basil, garlic, pine nuts, parmigiana, oil, salt and black pepper.

Spicy, creamy, and bright green, Pesto Genovese has become synonymous with modern Italian cuisine, particularly in the United States. But that wasn’t always the case…

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Tavern style pizza in Chicago is more common than deep dish

Chicago has a deep history of pizza, and there’s a lot more than the thick crust pizza most Americans associate with the windy city.

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Ray’s — or some variation of the original, famous pizzeria — because ubiquitous in New York City. And then the lawsuits began. A look at the pizza wars that gripped the many Ray’s of New York.

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Since 1908, the Italian American community in Williamsburg, Brooklyn has celebrated the Giglio festival.

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Pastry chef and Ciao, Gloria owner Renato Poliafito launched his latest cookbook, Dolci!: American Baking with an Italian Accent. We caught up with him to talk about how he curated the recipes in the book, flavors, and baking techniques.

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What’s the difference between a slice and a piece of pizza? It’s a New York thing.

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