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I didn't understand biscotti when Tony first introduced me to it years ago. This strange-looking, dry, oblong Italian cookie had nothing in common with the chocolate chip or peanut butter cookies I knew. But once I'd had my first taste of biscotti, I kept coming back for more. This popular cookie can be traced back to the days of the early Romans,...

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The Polenta Bar takes the assembly-line/fast-casual concept and spins it with a fresh Northern Italian twist. The polenta-focused restaurant opens on Thursday at 1002 W. Lake St. It’s a novel idea that looks like a unique meal option in the West Loop, which is slated to be open for lunch and dinner. Ownership touts their polenta machines that are i...

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Italian food and farming exports are continuing to grow even in a difficult international context. According to Italian food producers’ association , exports from the sector are expected to total around €30.2 billion in 2016, up 4.1% compared to 2015. This is certainly a slower growth rate than 2015 when the food and farming-focused Expo 2015 world...

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Stephen Piorkowski of Delmar, who won the home-cooks competition at the first Mac-n-Cheese Bowl in 2010, emerged victorious again last weekend during the eighth annual event, when his Stephen's Best Italian-American Mac and Cheese with Meatballs was chosen by judges as the best among 11 entries by home cooks. Piorkowski's recipe is below. Druthers...

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At 7 a.m., Tuesday through Saturday, you'll find Rob Palizzolo, owner of Tutto Italiano on 570 Washington St. in downtown Wellesley, lining up cans of whole plum and ground tomatoes for two large pots of his homemade tomato sauce. And every morning he'll make fresh mozzarella, and his famous meatballs. Palizzolo said while growing up he learned tri...

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Dallas has a new restaurant opening just about every week.  Some concepts last only months while many other stick around longer.  However, few have the staying power of nearly six decades run by one couple married more than 50 years. Step inside Pietro's Italian Restaurant on Richmond in the Lower Greenville neighborhood and the present feels a who...

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He's worked in kitchens for three decades. He's gotten rave reviews from the New York Times. His Manhattan eatery, L'Impero, won a James Beard Award for best restaurant. You've very likely watched Conant in action, because he's been a judge on Chopped, Top Chef, and 24 Hour Restaurant Battle. He's traded cooking techniques with Anthony Bourdain for...

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A lot of people don’t get tomato pie, the hyper-regional, served-cold, thick-spongy-crust-pizza-bread more commonly sold out of bakeries than pizzerias. But for those of us who grew up with it, it’s a magical thing: a masterful balance of pillowy dough, slightly sweet sauce, and a savory dusting of parm or romano cheese, best eaten cold out of the...

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So many area restaurants claim to be “legendary,” but it takes more than just lasting a long time to earn that title. At the top of the heap of truly legendary places sits the White House Sub Shop. Celebrating its 70 years of existence at the corner of Mississippi and Arctic avenues in Atlantic City, the White House isn’t just legendary, it’s a his...

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A longtime Italian restaurant that closed here about a year ago will soon reopen with a new owner and a new menu. Grazies Italian Restaurant and Grill is now owned by George Plaku, who now lives in Fargo and said he's the former owner and operator of several restaurants in Nebraska as well as an eatery in Kansas. He's now securing permits and a...

2019