An Indulgent, Crunchy and Molten-Cheese-Covered Chicken Delight
The classic chicken Parmesan gets a Za’atar and melted halloumi twist.
By Yotam Ottolenghi
The classic chicken Parmesan gets a Za’atar and melted halloumi twist.
By Yotam Ottolenghi
Sink your teeth into three tasty new food memoirs — Rick Bragg’s “The Best Cook in the World,” Edward Lee’s “Buttermilk Graffiti” and Lidia Bastianich’s “My American Dream.”
By Lisa Abend
When carefully and lovingly cooked with excellent ingredients, parmigiana is a fantastic dish, one worth learning how to make just right. (Article plus video.)
By Melissa Clark
No jar sauce can mimic the fresh tomato, the velvety texture and the rich bite of olive oil.
By Julia Moskin
Every home cook should have a basic marinara sauce in his or her repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.”
Natalia V. Osipova and Jason Drakeford
Joe and Lidia Bastianich have opened Orsone, a restaurant and bed-and-breakfast, in Cividale del Friuli, Italy.
By Tanya Mohn
Under the direction of the chef Mark Ladner, Del Posto, which opened in 2005, has earned a place among the city’s four-star restaurants.
By Sam Sifton
Restaurant owner Joe Bastianich resisted his trade's finest food and wine (well, some of it) to train for the 2008 New York City marathon.
Emily B. Hager
Self-respecting Italians don’t sprinkle cheese on seafood pasta. Too bad for them.
By Robert Trachtenberg
Lidia Bastianich to lead the Columbus Day parade, BLT Market opens this week, the Volstead is open, and Don Pintabona’s restaurant, Dani, is being renovated.
By The New York Times
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