It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and ...

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Staff Writer for The Prospect Lulu Pettit reviews the recently-opened Princeton location of Ayat, a Palestinian restaurant chain in the New York area.

Marilisa Allegrini has been so strongly associated with Amarone della Valpolicella, the iconic red wine from Veneto, that her nickname is Lady Amarone.

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His pizza uses an Italian imported flour that is chemical free, buffalo mozzarella chunks (never shredded cheese) and a sauce ...

Intrigued by the ingredients, I tried a jar of Yo Mama’s marinara and fell in love with the flavor. This sauce tastes vibrant ...

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Then add a can of crushed tomatoes that bring a nice acidity to balance the richness of both the deer meat and beef broth.

A little evaporation is desirable so the braise isn’t too watery. Serve with rice and, if you’re so inclined, with fried ...