Add Yahoo as a preferred source to see more of our stories on Google. There's no toiling over a hot stove here. This clever recipe goes right in the oven, leaving your hands free to get the rest of ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

Persimmon and taleggio risotto? Oh, it's a winter classic straight from Northern Italy—Lombardy and Piemonte to be precise.

Add Yahoo as a preferred source to see more of our stories on Google. Normally, when cooking with zucchini, you grate, salt, then strain the veggie before you use it to avoid mushy zucchini bread or ...

This easy risotto is studded with delicate shrimp and pieces of plump asparagus, and delicately flavored with saffron—it's a perfect, fresh-tasting spring dish. Slideshow: More Risotto Recipes Cook ...

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

Invite friends over for a chill feast, starring a creamy chestnut risotto (with a toppings bar!) and a vibrant sheet-cake-style pound cake. Risotto is always a good ...