Whenever I say the words pappa al pomodoro, I can’t help but sing the little Italian tune that melodically hums its praises — it’s too catchy not to. I learned it while I was living in Tuscany years ...

The first time I had the Tuscan dish pappa al pomodoro, I was in my early 20s, considerably thinner and channeling my inner sophisticate at the famed restaurant Coco Lezzone in Florence, Italy. At the ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Don’t use sliced bread for this recipe. Most slices will be too thin and thus, will disintegrate. Buy a whole loaf and let the kids have fun tearing it into small pieces. If the soup is a little too ...

We don’t often write about home cooking, but with restaurants reduced to takeout-only options, we want to continue to commune with our readers over food, which means celebrating the cooking that ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. It is my first visit to Florence for more than 30 years and we are tramping through vast swaths of tourists. I ...

It's finally summertime in Alaska. The grass is green, the birds are chirping, the flowers are blooming...and it lasts, oh, roughly 9 days. Therefore, we Alaskans have to take advantage of every ...