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HOT OFF THE PRESS EATING & DRINKING ITALIAN-STYLE B Italian food is ridiculously easy to love (see: grilled pizza, page 28). Top it with cheese first, then dollop on the sauce and add the rest of your toppings. [Extracted from the article]

This chef's elegant, seasonally driven, locavore take on Filipino cooking pushes the boundaries of tradition. MUSANG, SEATTLE B TO CHEF MELISSA MIRANDA, b the location of her restaurant, Musang, feels like an act of fate. At Musang, Miranda's deeply seasonal and local Filipino cooking means pushing the boundaries of what might be considered "traditional", says Miranda. [Extracted from the article]

A step-by-step instruction for making pizza at home is presented, which required ingredients including extra-virgin olive oil; Smashed Garlic Oil; and mayonnaise.

B Some insights about Italian food: b • The simplicity of Italian food and the genuineness of the ingredients are the most underestimated. • How Italian food is eaten: Italian food takes time to prepare. Gorgonzola cheese, cut into cubes b B 1/3 cup chopped toasted walnuts b B Salt, to taste (optional) b B 2 Tbsp. balsamic glaze b B 2 Tbsp. grated Parmigiano-Reggiano cheese b B 1. b Bring vegetable stock to a boil in a saucepan. [Extracted from the article]

When Boulud returned to New York, he created his own version of the dish using sea bass, Idaho potatoes, leeks, and Barolo. Around the same time that the paupiette left the menu at Daniel, chef Gavin Kaysen (a 2007 F&W Best New Chef) put it on the menu at the now-closed Café Boulud. I - NINA FRIEND i Crisp Paupiettes of Sea Bass in Barolo Sauce ACTIVE 1 HR 30 MIN; TOTAL 2 HR; SERVES 4 I Succulent sea bass fillets are wrapped in paper-thin russet potato slices to create a crisp crust. [Extracted from the article]

A personal narrative is presented which explores the author's experience of traveling to Sicily, Italy, and enjoying Italian food.

Several Italian vegetable recipes are presented including Fennel and Radicchio Salad, Mushroom Carpaccio, and Roasted Cauliflower With Anchovy Sauce.

The article offers information on the Italian cooking of Nancy Silverton, an American chef. It mentions several recipes of Silverton including Baked Onions with Fennel Bread Crumbs, Pasta with Rosemary-Garlic Lamb Chops with Pimentón and Mint and Sautéed Spinach with Lemon-and-Garlic Olive Oil. Also mentioned is the simplicity and the menus of the food of Umbria, Italy.

The article presents several recipes that offer a Southern interpretation on traditional Italian foods including Winter Mushroom Risotto, Braised Beans with Collard Greens and Ham, and Herb-Roasted Pork Loin.

Recipes from the Italian cookbook "Now Eat This! Italian" by Rocco DiSpirito are presented, such as Lemon Pasta With Shrimp, Red Snapper Puttanesca, and Sausage and Peppers.

The article presents recipes for several dishes including meatball subs, Italian oven subs and steak tortas with spicy black bean spread.

Several recipes for parmigiana are presented, including Eggplant Parmigiana, Chicken or Veal Parmigiana and Meatball Parmigiana Sliders.

Recipes are presented for pizza and pasta dishes including spinach and butternut squash lasagna, tomato-ricotta spaghetti and chicken, red grape and pesto pizza.

The article looks at the family Christmas celebration of Buddy Valastro, star of the television program "Cake Boss." The Christmas dinner menu served by Valastro is reviewed, including lasagna, prime rib, and stuffed peppers. The author comments on the bakery Valastro uses to prepare his Christmas dinner, noting how he took over the bakery following his father's death from lung cancer.

The article presents several pasta recipes, including slow cooker spaghetti, three-cheese baked ziti, and sausage lasagna.

The article presents recipes for chicken and dumpling soup with red peppers , pancakes with berry sauce and spinach and asparagus and goat cheese pizza.

Several recipes of Italian food including Grilled Italian Spareribs, Spaghetti with Shrimp and Roasted Cherry Tomatoes, are presented.

The article focuses on various Italian cuisines. It relates the author's dining experience in various restaurants in Italy. It notes how the author spent his days discovering the country's food preparation and presentation. It also features several foods that are well-known in the country and for its different tastes including the pistachio gelato from Gelateria dei Gracchi, the pizzaiolo from Pizzeria La Notizia, and the torta barozzi from Pasticceria.

The article offers information on several dishes from European countries which are ideal for cocktail parties. These include Italy's broiled green figs, chilled mussels and herb-leek tart of France, Greek meatballs and pitas, as well as piquillos from Spain. It also mentions the complementary cocktails for the said dishes.

An introduction to newly opened Italian restaurants and their simplest recipes is presented.

While a lot of pizzas here seem to treat the crust as merely a delivery service vehicle for cheese and sauce and toppings, in Italy it is an essential part of the recipe and Italians take care to ensure it is flavorful and texturally pleasing. The Sauce B Don't cook your sauce. b The sauce we learned to make in class started with a can of beautiful DOP San Marzano tomatoes packed in juice. At its core, pizza is simply four things: crust, sauce, cheese, and toppings. [Extracted from the article]

The article presents two recipes which include "Monster Meat and Snakes' Tongues (Skirt Steak and Pesto Noodles)," and "Shriveled Ogre-Nose Pizza (Roasted-Vegetable Pizza)."

Several recipes are presented including cheese-and-sausage mini pizzas, easy pizza dough and basic tomato sauce.

The article discusses the enduring friendship of the author with restaurateur Donnatella Trotti. The author relates that her friendship with Trotti was fated from the very beginning when they were teenage exchange students. While in Italy, she notes that Trotti taught her how to appreciate Italian cooking such as gnocchi, involtini, and chocolate salume. Visiting Trotti's Italian restaurant, Nonna Tata, in Fort Worth, Texas reportedly helped the author to recall memories of her stay in Italy.

The article presents several recipes for pasta including Baked Pasta with Sausage, Orecchiette with Broccoli Rabe and Bucatini with Shrimp.

The article profiles rock musician Sting and his wife Trudie Styler. It includes background information on Sting and Styler and their love for Italy, as well as their plans to export the organic honey and olive oil produced from their 900-acre estate in Italy to the U.S. The couple's favorite Italian dishes that are prepared by their chef are also cited.

The article features several top trattorias that serve the best food and wine in Italy in 2007. It includes background information on the restaurants and their chefs, as well as a description of their Italian food specialties for patrons. The address and telephone numbers of the top trattorias are also cited.

The article discusses key issues concerning the top cooking schools in Italy in 2007. Cooking schools in Italy are visited by American tourists who are interested in taking cooking classes on regional Italian food. They are also visited by travel advisers from the U.S. who recommend the schools to clients who love Italian food.

The article presents several Italian recipes including Baby Beet Salad with Balsamic Glaze, Fettuccine with Shaved White Truffle, and Seared Halibut with Gnocchi and Porcni.

Provides tips on how to cook Italian dishes. List of needed garnishes; Sauce preparation techniques; Factors to consider when making Italian desserts.

Focuses on dried pasta, a staple for generations of Italians. Kinds of long pasta; Kinds of short pasta; Common misconception in America that fresh, homemade pasta is better or of higher quality than dried pasta; Tips on cooking pasta.

Focuses on several restaurants in São Paulo, Brazil. International influences in the menu of chef Emmanuel Bassoleil for Skye at Hotel Unique; Specialization of Jun Sakamoto in Japanese cuisine; Italian dishes served at Fasano Restaurante.

Focuses on the panini bread. Importance of panini in Italian cookery; Fashionability of panini in the U.S.; Techniques for cooking panini; Recommended fillings for making panini sandwiches.

Describes a Sunday lunch by a family in Sorrento, Italy. Preparation of the meals by Marcella Giamundo; Honoring of Giamundo's grandmother Amelia Pane; Recipes.

Focuses on restaurants in Italy that offer the most authentic examples of pizza, risotto, pasta and pesto. Inclusion of pizza served at Ciro a Santa Brigida in Naples; Risotto available at Fiaschetteria Toscana in Venice; Pasta served at Al Bersagliere in Mantua; Pesto served at Osteria dell'Acquasanta in Liguria.

Presents several recipes on Venetian style of cookery. Ingredients used; Food preparation; Servings suggestion.

Presents recipes for an authentic Italian dinner. Roasted Peppers with Tuna and Capers; Fontina-Gorgonzola Fonduta; Porcini Mushroom Risotto; Roasted Capon Stuffed with Veal and Smoked Ham; Barolo-Braised Veal; Braised Savory Cabbage with Cinnamon and Orange; Hazelnut-Rum Cake.

Features the Leo Latticini, old-fashioned Italian food shop in Queens, New York. Sumptuous preparation of fresh mozarella; Expertise of Irene, Marie and Carmela on Italian cooking; Recipe of roast turkey.

Features the Sirena, a fishing boat owned by Paolo Fanciulli which offers travelers in Tuscany, Italy ecotours and grilled dishes. Route of the trips organized by Fanciulli; Activities aboard the boat; Recipes of seafood dishes served by Fanciulli.

Presents recipes of several dishes from Tuscany, Italy. Penne with Cherry Tomatoes, Olives and Pecorino; Salad of Potatoes, Green Beans, Zucchini and Herbs; Linguine Fine with Zucchini, basil and Dill.

Presents recipes for healthy Italian dishes. Baked White Beans With Garlic and Sage; Stewed Mushrooms Over Porcini Mashed Potatoes; Chickpea Patties With Arugula Salad; Lentils With Sauteed Vegetables; Polenta Pie With Kale; Chard and Red Kidney Bean Stew With Raisins and Caramelized Onions; Portobello and Roasted Red Pepper Sandwiches.

Offers a look at a traditional Italian Christmas dinner. Foods served including antipasto, tortellini, and bollito misto.

Focuses on Italian wines. Information on how Italian wines are made; Varieties of Italian wine; Dishes which pair with Italian wines.

Presents an article on Italian restaurants and food. Qualities of waiters and waitresses in Italian restaurants; Details on Italian food.