The new year has arrived, and our recent return to winter weather has given Tony a craving for a Tuscan soup specialty called acquacotta, which literally means “cooked water.” Acquacotta (pronounced ...

In Italian cooking, nothing is thrown away — especially not the rind of Parmigiano-Reggiano, which is saved (throw it in the freezer when there’s no grate-able, slice-able cheese left on it) and added ...

I have written several times that I enjoy making and eating soup. I was raised by a family of great soup makers. Hearty soup was created from fall to late spring for many reasons. Years ago before the ...

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Last weekend’s frigid temps were the impetus for this week’s featured recipe, as we found ourselves in desperate need of food that would warm our bones, comfort our spirits and nourish our bodies.