Chef Joe Bellia from Joe's La Roma is in the Kitchen Concepts Kitchen making a tasty Italian egg drop soup recipe.

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Her latest cookbook, the lushly illustrated *Lidia Cooks from the Heart of Italy*, complements the TV series and provides an appetizing look into the regional cooking of many lesser-known parts of ...

"Tournament of Champions" airs at 8 p.m. Sundays on Food Network. The judges awarded Rescigno's dish 88 points out of 100. Bliss received 85 points. With a few links of Filipino pork sausage, beef ...

In La Cucina di Terroni, founder Cosimo Mammoliti takes readers into his kitchen where they can learn the depth of each dish.

It’s the flavor of fall because it's sweet, cozy and nostalgic. But pumpkin isn’t just for drinks and desserts. In fact, it’s ...

Bastianich will receive a Lifetime Achievement award from the Rhode Island Italian-American Hall of Fame on November 15. Not ...

"Nothing is more delicious, gratifying, heart-and soul-warming than a plate of pasta. It is versatile, easy to make and ...

This week's food events around Dallas includes a food and wine festival from a celebrity chef, a book discussion by an Italian cookbook author, a plant-based dinner and social, and a spooky soiree ...

Bastianch tops the dish with a panko breadcrumb topping, which adds some crunch to the soft, creamy mac and cheese. She adds some of the cheeses to the panko to add flavor and improve the texture.

After 50 years running restaurants, 26 years cooking on Public Television and writing 16 books, Lidia Bastianich is trying something new: dedicating a cookbook to one singular food. And that food?