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Stephen Colbert and his wife, Evie McGee Colbert, have published a cookbook called "Does This Taste Funny?" which combines their kitchen escapades with couples therapy. The couple, who grew up in Charleston, South Carolina, discovered during the pandemic that cooking together was a source of entertainment. The cookbook includes a mix of family recipes and new discoveries, and emphasizes the importance of having fun while cooking. Colbert and his wife also discuss their experience working together during COVID and share a relatable story from their early days as newlyweds. [Extracted from the article]

Swift has officially entered her Autumn in New York era, wearing a simple black slip dress, boots, and a rather professorial tweed fall coat. Greta Gerwig, Zoë Kravitz, and Laura Dern were reportedly among those who joined Swift at Italian restaurant Il Buco in New York City on September 18. [Extracted from the article]

The article from Bon Appétit explores the role of food and cooking in building relationships and creating memories. It highlights the social science research that shows the connection between sharing a meal with others and intimacy, power, and wellness. The article features stories of couples celebrating anniversaries, communal homes where housemates cook and eat together, and staff members sharing dishes that brought them closer to their significant others. It also includes a personal anecdote about a nephew and his love for pancakes. The article emphasizes the importance of food in strengthening relationships and creating meaningful experiences. [Extracted from the article]

Cooking pasta is generally pretty straightforward. Add a splash of the pasta cooking water to the sauce; the starch in the water will help the sauce cling to the noodles even more. [Extracted from the article]

Asparagus With Parmesan Fonduta 4 SERVINGS IN this twist on a classic fonduta, Secchi uses the salted water left over from blanching asparagus to emulsify the sauce instead of cream or butter. Though American versions often include cream, Secchi keeps it classic: nothing more than anchovies, olive oil, and garlic - paired with the season's snappiest raw vegetables. "It embodies Italian food", Secchi says. -STEFANO SECCHI Bagna Cauda With Spring Vegetables 4SERVINGS Slowly heating anchovies and garlic over a double boiler turns them soft and jammy so you can easily smash them into a paste. [Extracted from the article]

The article presents further information on topics discussed in individual articles in this issue. Topics include radish varieties, how to unmold a panna cotta, slicing watermelon for fruit salad, grilling Halloumi cheese, and how adding a small amount of alcohol to sorbets makes them easier to scoop.

Recipes for a variety of Italian dishes from Ruth Rogers of London's River Café are presented including Bellini, Tomato Crostini, and Roasted Peppers with Herbed Breadcrumbs.

The article focuses on peasant cooking in Italy. It explains why peasant cooking in Italy has become more relevant amidst the global economic crisis. It outlines the features of an Italian kitchen and Italian cookery. It presents the seven rules of the Italian kitchen, including loving the leftovers, keeping the dish simple and growing something one can eat. Several recipes featuring white beans are presented, including White Bean and Pasta Soup, and Tuna, White Bean and Red Onion Salad.

The article presents several recipes from Italy including Vodka Rosemary Lemonade Fizz, Arugula and Fava-Bean Crostini, and Mushroom Carpaccio With Pecorino Toscano.

Photographs of several Italian cookery recipes including Lasagne, Veal Cacciatore and Tiramisu are presented.

OPEN-AND-SHUT CASE MONDADORI AND HICKS OPTED FOR FUNCTIONAL DADA CABINETRY (SOME OPEN, SOME CLOSED) WITH CONTRASTING FRONTS FOR VISUAL APPEAL. RUSSELLHOBBS.COM PRODUCED BY SAM COCHRAN AND MADELINE O'MALLEY PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) AD it yourself FOR MORE SMART IDEAS VISIT ARCHDIGEST.COM/AD-IT-YOURSELF DIY AND RENOVATION INSPIRATION FROM THE ISSUE At her new Milan apartment (page 110), Cabana founder Martina Mondadori does the art of Italian cooking - and decorating - proud. [Extracted from the article]

The article focuses on recipes ideal for the summer season. According to the author, combining Italian and grilled cooking is ideal for summer. The author suggests breaded meat cooked on the grill and finger food made of asparagus wrapped in pancetta served with thin-crust pizza. The author also recommends serving veal chops with grilled artichokes.

The article focuses on the cuisine in the towns of Ferrara and Emilia in Italy. It notes Ferrara's salama which is a sausage stiffed with minced pork liver, tongue, neck and throat, as well as Emilia's la sfoglia which is made of pasta folded to form cappelletti. It also cites the cookbook "La Cucina delle Donne a Ferrara," by Giuliana Berengan, which indicates Berengan's cooking experience. The influence of Ferrara's climate on the production of bread is also mentioned.

The article focuses on the Venetian cuisine citing various restaurants in Venice, Italy. It notes the Venetian bacari which are little places pouring floods of wine, Prosecco and luminous red cocktail known as spritz. Among the restaurants cited include Al Pesador which specializes in carpaccio, and Armoni which boasts its Padua-born chef Franco Luise. Moreover, it mentions the dish of contemporary restaurant Met called, treasures of the low tide, which is a variety of seafood.

Photographs of several Italian dishes including flatbread stuffed with cheese and prosciutto, fava beans with red onion and mint, and fennel and celery salad are presented.

The article focuses on chef Lidia Bastianich's dishes inspired by the region of Friuli-Venezia Giulia in Italy. She created the dishes representing the three counties that make up the region, Friuli, Venezia and Giulia. Friuli is known for its Montasio cheese which Bastianich used to make the "frico" or cheese crisps. Venezia produces Asiago and Grana Padano chesses. Meanwhile, the food of Giulia has an Eastern European influence.

The article relates the author's visit in Trentino-Alto Adige, Italy. He came along with his family and restaurateur Luigi Santomauro also known as Lou Dipalo to explore the restaurant industry in the region. According to the author, the region's cuisine is simple Italian combined with surprising elements of the elevated and technical cuisine of the Austro-Hungarian Empire. INSET: the details, by S. W..

Beba, opened last summer by brothers Pablo and Ari Schor, pays homage to the Spanish and Italian émigré cooking of Buenos Aires, their birthplace. At Marcus, Samuelsson channels his crayfish-filled childhood on the Swedish shoreline. Like Shewchuk, Samuelsson has said that he wants guests to be able to eat a lot without feeling stuffed, which is something of a unifying principle for Montreal's emerging dining scene. [Extracted from the article]

The article discusses the author's experience in Italy. He wanted to learn about Italian cooking, he went to Italy and ended in a butcher shop. Butcher Dario Cecchini taught him how to become a butcher. He offers information on the recipes he had learned from Cecchini.

The article relates the author's journey to Basilicata, Italy, where he discovered the luscious taste of the region's traditional food. He discovered that the old ways were still alive in the area. The cook's creative and light hand was everywhere in the food, even in the region's ubiquitous dried fava purée. And much of the pasta in Basilicata was handmade.

The article shares a food-related undertaking into the cuisine of Emilia-Romagna, Italy as a basis for opening a new restaurant in Del Posto, New York City. Five days was allotted to the food trip, with approximately 62 courses being eaten. The cooking of this region is characterized by simplicity, perfect balance, and an intense devotion to high-quality ingredients.

The article shares some of the food favorites of the author's family in a menu that hails from Naples, Italy. The author's fascination with Italian cuisine began early. She grew up eating the hearty and straightforward food based on recipes passed down by her neapolitan grandparents. And the food favorites are as rich and rustic as the land in Naples.

The article highlights the nature of cookery in Emilia-Romagna, Italy. The region is characterized by a combination of seacoast and pastureland and mountains and plains. If equated to food, it is the cheese and prosciutto of Parma, Italy and the Tortellini in Brodo of the countryside. And the menu being featured tells a magical tale of two Italys.

Evaluates the Gusto restaurant in New York City. Design features of the menu cover; Range of Italian dishes offered by Gusto; Price range of the entrées.

Presents the recipes of dishes prepared by the Murano family for lunch at their seaside cabana in Venice, Italy. Chilled Zucchini-Mint Soup; Marinated Shrimp on Grilled White Polenta; Octopus and Celery Salad with Lemon Vinaigrette.

Shares the author's experiences in going to markets and similar establishments in the city of Venice, Italy. Description of local shops and markets; Tips and techniques learned in shopping in markets; Anecdotes about produce vendor.

Presents recipes of past dishes popular in Rome, Italy. Spaghetti alla Carbonara di Zucchine; Gnocchi di Patate con Ragu di Agnello; Pasta Cacio e Pepe.

Presents a day-in-the-life look at home cook Verdella Caracciolo of Rome, Italy. Navigation of markets, supermarkets and food shops; Approach to choosing ingredients; Expertise in market cooking; Tips and techniques in choosing produce; Recipes for dishes prepared including Cherry Tomato, Arugula, and Shrimp Salad and Fresh Orange Tiramisu.

Describes the city of Florence, Italy as an ideal travel destination. Hotels and accommodations; Restaurants and cafes; Tourist attractions; Overview of the people's way of life; Art and cultural scene; Entertainment and night life; Encounters with restaurateurs and cooks; Recipes.

Presents the recipes of dishes served by chef Benedetta Vitali at Zibibbo restaurant in Florence, Italy. Cauliflower and Broccoli Flan with Spinach Bechamel; Ravioli Filled with Radicchio; Duck Stuffed with Chicken Liver, Candied Orange and Pears.

Presents several recipes of Italian dishes. Veal Roasted with Shallots, Fennel and Vin Santo; Insalata di Puntarelle; Braised Baby Onions with Orange Juice and Balsamic Vinegar.

Profiles Italian cook Marcella Hazan. Her teaching style for Italian cooking; Suggestion that she rarely tastes her cooking and makes most decisions on the basis of smell; Reason why she thinks that Italian food is simple; Story of how she started teaching Italian cooking.

Features an Italian restaurant owned by Miriam Leonardi in Po River Valley, Italy. Overview of the menu served; Description on the way the culatello, a pork cookery, is prepared; Quality of the pasta offered.

Presents several menus. Italian alfresco dinner; Swedish-style grill; Mexican seafood supper.

Presents a menu of recipes of Italian food. Asparagus and Prosciutto Bruschette; Tagliatelle With Creme Fraiche and Arugula; Spinach With Balsamic Vinegar; Lamb Chops Scottadito; Other.

Spotlights Lipari Islands in Italy as an ideal travel destination. How to get to Lipari Islands; Accommodations and similar establishments; Description of the locale and natural environment; Tourist attractions; Popular dishes; Restaurants.

Profiles chef Barbara Lynch of Boston, Massachusetts. Menu for the restaurant No. 9 Park; Work attitude; Expertise in Italian cuisine; Family background; Sample recipes from the restaurant.

Presents recipes of Tuscan dishes. Golden Pancakes with Pecorino and Prosciutto; Penne in Country Ragu; Roast Chicken Stuffed with Fennel and Garlic.

Presents several Italian menus. Ingredients of the shrimp risotto with baby spinach and basil; Procedures in making the roast chicken with spicy herbed olivada; Taste of the marsala budini.

Presents recipes for truffles famous in Umbria, Italy. Black Truffle Risotto; Crostini With Black Truffles.

Discusses the popularity of salumi or Italian cold cuts in the United States. Description of salumi served at Oliveto an Italian restaurant in Oakland, California; Proliferation of handmade salumi in New York City; Salumi specialists' preference for non-commercial pork.

Highlights barbecue recipes famous in Italy. Porterhouse steaks with arugula and parmesan cheese; Grilled marinated vegetables with fresh mozzarella; Cannellini in tomato-sage sauce.

Presents recipes from some Italian restaurants in the United States. Slow-Roasted Lamb Shanks with Braised Lentils from Locanda Veneta Restaurant in Los Angeles, California; Grilled Calamari with White Beans from Restaurant Bricco in Boston, Massachusetts; Italian Sausage and Wild Mushroom Risotto from Tuscany Restaurant in Salt Lake City, Utah.

Features the specialty foods of Italian cuisines and restaurants in Naples, Italy. Admiration for the freshness and simplicity of the cuisine; Satisfaction of the pizza in Naples; Fashionable spots for dining.

Presents recipes for four Italian dishes. Roasted Red Pepper and Eggplant Soup; Linguine With Shrimp and Plum Tomatoes; Fennel, Watercress and Endive Salad With Toasted Pine Nuts; Berrymisu.

Presents several recipes for low-fat Italian cookery. Cheddar-jalapeno corn sticks; Black bean and chorizo soup; Spicy pork and cashew stir-fry with snow peas and red pepper.

Offers a tour in Florence, Italy. Description on Italian cookery; Information on several establishments offering food and kitchen wares; Recipes for Italian food.