Story on Rosetta Costantino cooking several Calabrian style dishes. This photo is a close-up of Rosetta's mother's hands, Maria Dito, with her making a dough that will become friselle, a toasted bread ...

"These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat," the private chef says Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

To prepare Calabrian turdilli, first pour the water, vermouth (1), oil (2), and sugar (3) into a saucepan. Heat until all the sugar is dissolved. Then let it cool. Meanwhile, place the flour in a bowl ...

This story originally published online at the 9th Street Journal. A Vermont maple block, malt vinegar powder, cranberry vinegar, smoked Calabrian chilis, dried yuzu peel, bonito flakes, aged soy sauce ...

Italian food is often reduced to its staples — pasta, pizza, and risotto — but this week at Sorrento, Shangri-La Eros’s fine-dining restaurant, Michelin-starred chef Riccardo Sculli is bringing Delhi ...