For a summertime treat that's a snap – or a shake – to create, consider the shakerato. This gelato-infused version makes a quick yet elegant after-dinner coffee and dessert rolled into one. More

Spaghetti alla Carbonara: when it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had.

Do you ever make it at home? Seems easy enough, right? It's basically just bacon, eggs, and pasta. But like most things with few ingredients, there is a technique that binds all the magic together and if you don't have really great ingredients and a grasp of a few key pieces of technique, you'll be let down — possibly with scrambled eggs on your pasta.

To help you avoid this bummer and give you the opportunity to experience a classic in its greatest form, I spoke to several ace chefs and got the scoop on how to make really authentic spaghetti alla carbonara. More

When it comes to pairing wine with food, I don't know that there's a pair I like much better than a big plate of pasta with red wine sauce and tender, aromatic homemade meatballs — paired with a bold and delicious Chianti, of course. It's a classic setup, a staple of Italian-American restaurants, and comfort food extraordinaire. Here's the recipe for the meatballs I cook when I want to make certain members of my family extra, extra happy — and a tangy tomato and red wine sauce too. More

Ramps: Those tender wild onions, shot with pink and flopping over every table at the spring farmers' markets. They are a symbol of spring cooking — but what do you do with them? I often pass them by, glad for their symbolic welcome to spring, but happier with heartier leeks and onions. Well, this spring I decided to really open my arms to ramps — and I remembered that the simplest ways are often the best. Here's perhaps the easiest, tastiest way to enjoy ramps: Spaghetti pan-fried until golden with tender ramps and fragrant mint. More

How would you describe balsamic vinegar to someone who's never had it? You could mention that it's made from pressed grapes like wine. You could describe how well its sweet-tart flavor pairs with summer tomatoes and fresh basil. But at the end of the day, you just have whisk it with some olive oil, toss it with some greens, and hand over a fork. More

I'm in Milan this week for EuroCucina, the big European kitchen design trade show. After being surrounded by sleek, beautiful, new things all day, it was refreshing to step into this old trattoria in Brera, and watch this man slice cured meat on a machine that was no less gorgeous than the objects I had seen all day at the show — it was used and worn under that fiery red gloss, and this only added to its dangerous charm. More

If you're looking for a non-alcoholic pre-dinner beverage, stop by an Italian import market (or go online). Many Italian aperitivo or aperitif drinks are "analcolici"; free of booze, these soft drinks are made from ingredients like bitter citrus and herbs that stimulate the appetite. More

These days it happens more often than not: you find yourself hosting a dinner party where at least one guest has a dietary restriction. I've gotten used to this. I once fed a group of ten actors for a week: one vegan, two vegetarians, one allergic to nuts, one lactose intolerant and one with a wheat allergy, so I know I can usually roll with pretty much any cooking challenge.

But sometimes I goof, and when the goof is simply forgetting about an allergy and realizing I can make up something else on the spot, I get excited. This is how unexpected ideas come to be and how some of my best recipes are born.

Recently, I found myself tending a table for four, including a newly gluten-free friend. At the end of the meal, I set out four perfect little lemony desserts containing flour. Oops. More

One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I'll make with the leftovers. They are, if possible, even better than the risotto itself. Especially if one happens to sneak a slice of cheese in the middle. More

My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I've riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! More