Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.

These two things are your best friends when it comes to making restaurant-worthy quesadillas, according to an expert. I've ...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. I still make them. Nothing has changed." Here, he tosses them with tomato sauce ...

Guanciale is Italian cured pork cheek, as opposed to pancetta which is cured pork belly. Griebenschmalz is German pork schmalz (lard). Blesbok, from the Karoo near my home, has fine game meat from a ...

Pasta alla gricia is the happy meeting of the melted fat of salt-cured pork jowls and grated pecorino Between new year and epiphany, I had two separate lunches with two separate Roman friends who live ...

This unusual pasta dish from Jae Bang incorporates Asian and Italian cooking techniques and ingredients by combining wok cooking with Italian bucatini. With a sauce of Calabrian chilli, buttery ...

A classic combination, this is a handy little recipe as it has the heartiness of white beans, yet the zest and the bite of the cabbage freshen it up nicely as a spring dish. A very good side dish but ...

Randall says ‘carbonara is one of the most popular and well-known pasta recipes ever’.