Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us ...

Sun-dried Calabrian chiles in ground meat, alongside sauteed shallots, garlic and white wine, add layers of flavor ...

Chef Jean-Pierre shows how to make tender, flavorful mussels in one pot with no stress. The broth is rich, garlicky, and perfect for dipping. You’ll want crusty bread on standby. This recipe makes ...

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...