Then a plumply fatty home-made Italian sausage, gently spiced. And fat arancini, crisp and well fried, filled with nduja and oozing mozzarella ... deep-fried roti, exquisitely flaky, with anchovy ...

Some of the city’s best-known Italian restaurants ... topped with things like salty anchovies, hot salami and clouds of fresh mozzarella. But back to that bread. There’s even a section of ...

Dishes are snacky and range from exquisitely presented scallops, scampi and abalone, to the rich deep-fried Italian dough ball ... of whipped fish roe and white anchovy. Abalone is skewered ...

W ander around Paris on a Monday without dinner plans, and you may be stuck eating a vending machine baguette. Parisian chefs tend to take their well-deserved day off on Mondays, ...

The Italian-style ... with nut jam and sourdough bread. We tried the Buffalo Cauliflower (NIS 59), which is one of the best appetizers I’ve had recently. The deep-fried cauliflower in a General ...

Growing up in Rome, one of my favorite styles of Easter Bread was from The Franklin Hotel in Rome. I remember every year my ...

Authentic Italian ... but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before ...

Repeat with remaining mozzarella sticks. Into a large, heavy, high-sided skillet fitted with a deep-fry thermometer, pour oil. Heat over medium-high heat until thermometer registers 350°.

Sweet dough scented with lemon and nutmeg is twisted into individual wreaths in these classic Italian Easter breads ... version of Pane di Pasqua ("Easter bread") pops up across Italy: In Sardinia ...

The Chicago-flavored snacks draw flavors from classic local dishes, such as deep-dish pizza, Chicago-style hot dogs and Italian beef ... balance off of tomato and mozzarella.