If you find yourself ordering a pizza at most restaurants in Italy, don't expect to receive it already sliced. Typically, you'll receive a perfectly intact, unsliced pie. There's a few reasons for ...

The flavors of an Italian grinder sandwich — in a salad. Beans replace the bread, but otherwise all the ingredients that make ...

One way I’m savoring this season’s best picks is preparing fried green tomatoes. This dish consists of sliced green tomatoes that are breaded and deep-fried until golden brown.

Local tomatoes are popping up at farmers markets, grocery stores and backyard gardens. Whether you slice and eat them raw, chop them for salads or cook them for sauce, nothing beats the taste and ...

Recent sightings of tuna carpaccio, summer squash carpaccio and tomato carpaccio on local menus suggest that an Italian culinary classic is being stretched to the limits. Although thinly pounded ...

Italians are well-known for their strict adherence to culinary principles, and this certainly applies to pizzas, which are, for good reason, served intact.

We’re not watching a tomato get chopped up but rather seeing it get unsliced and that reversal of action throws everything into a bizarrely pleasant state of confusion.

Today's recipe enhances the flavor of tomatoes with Parmesan and mozzarella cheese, garlic, herbs and a hint of bacon for subtle smokiness.

3. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. Wet tomatoes will make your pie soggy. 4. Layer the tomato slices, basil, and onion in pre-baked pie shell.

The tomatoes are coated with yellow cornmeal, then fried--a process that doesn’t take long. Crisp iceberg lettuce, high-quality smoked bacon and a thin slice of red onion are the rest of the ...