Skip to main content- How to Cook Skirt Steak Perfectly, No Thermometer Required
- Joy, Pain, and Puke at the 2019 Hot Sauce Expo
- My Favorite Red Sauce Joint Is Haunted
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- Francese Is the All-Time Best Soggy Meat Soaked in Delicious Sauce
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- The Incredible Costless Abundance of Macaroni Grill’s Free Bread
- To Understand Pittsburgh, You Have to Understand Greens and Beans
- Pesto Alfredo and the Power of Emotional Eating
- A Chipwich on the Beach Is Italian-American Too
- What It’s Like to Bartend for the Stars...for 51 Years
- The Bizarre History of Buca di Beppo, America’s Most Postmodern Red Sauce Chain
- A Home Is More Than a House. Sometimes It’s Also a Red Sauce Restaurant
- How I Got My Booth: Coach Barry Switzer on Othello’s in Norman, Oklahoma
- Scenes From a Chianti-Soaked Italian Restaurant
- When I’m Craving Italian Food in Philly, I Go to…an Irish Pub?
- How I Got My Booth: The Tuesday Night Boys at Pietro’s
- I Fell in Love Over Fried Mozzarella and Billy Joel
- Six Degrees of Chicken Cutlet: A Dish-by-Dish Explainer
- Breadsticks from a Different Time
- Art Critics Weigh in on That Same Mural You See in Every Red Sauce Joint
- My Singular Obsession with Carrabba’s Chicken Bryan
- The Best Chef’s Table Is the L&B Spumoni Gardens Chef’s Table
- My Three Decades of Pizza at Sergio’s
- Everything You Ever Wanted to Know About NYC's Most Exclusive Italian Restaurant...But Couldn't Get in to Ask
- Red Sauce Heaven Is a Place...in New Orleans
- The Only Consistent Thing About Lombardino’s Is Its Ever-Broken Fountain
- It’s Not a Summer Night Out in Staten Island Without a Denino’s and Ralph’s Doubleheader
- How I Got My Booth: Falling in Love at Missouri’s Most Romantic Red Sauce Joint
- O Thou, My Generous Rossi’s Ristorante
- The Chef Carrying on Chicago’s Red Sauce Legacy Is Ecuadoran Immigrant Arturo Aucaquizhpi
- The True Measure of a Red Sauce Restaurant? Its Antipasto Platter
- Why I Take All My First Dates to Olive Garden
- All Chianti Is My Kind of Chianti
- The Best Worst Take-Out Counter Employee Suburban Boston Has Ever Seen
- The Aspirational Food World Tried (and Failed) to Shame My Love of Red Sauce
- Chicken Parm Is My Self-Care
- When Will American Chinese Food Get the Red Sauce Treatment?
- At Atlanta’s Longest-Running Italian Restaurant, You Don’t Fix What Isn’t Broken
- I Eat at Sole di Capri for the Photo-Realistic Tablecloths
- How a Family of Greeks Ended Up with an Iconic Italian Restaurant in the Deep South
- Meet the Waiter With Half a Century’s Worth of Wisdom and Wisecracks to Share
- How Did Red Sauce Joints Become the Last Remaining Bastions of Unquestioned Veal Consumption?
- “I Don’t Want to Change. I’m Who I Am”
- How Did Italian Food Become “Red Sauce”?
- I’ve Been Going to Tommaso All My Life, and Not Just for the Free Opera
- From chicken parm to clams casino, this is our celebration of the Italian-American restaurants we love.
- Smoky Eggplant Dip (Eggplant Moutabal)
- Sausage and Ricotta Baked Cannelloni
- Grilled Chicken Skewers With Toum (Shish Taouk)
- Sumac-Rubbed Lamb with Minty Artichokes
- Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)
- Strawberry-Granola Crisp
- Chicken with Lemon and Spicy Spring Onions
- Cabbage Tabbouleh
- Brothy Meatballs with Peas, Fennel, and Tiny Pasta
- Butter-Roasted Halibut With Asparagus and Olives
- Tomato Salad With Pine Nuts and Pomegranate Molasses
- One of My Most Prized Possessions Is an Ice Cream Sandwich Brand’s Swag
- Broccoli Rabe With Chile and Garlic
- Seven-Spice Grilled Lamb Chops With Parsley Salad
- Old-School Tiramisu