Italian food

Farideh walks through how to make fried ravioli, the unhealthy but tastier cousin to the traditional stuffed noodle dish.

American chef and restaurateur Andrew Carmellini is in the MUNCHIES Test Kitchen making Veal Milanese.

Farideh is in her kitchen whipping up a meal that will transport you to Olive Garden: creamy alfredo sauce folded into fettuccine pasta, a garden salad, and an anchovy garlic bread recipe that will change your life.

Frank Pellegrino, Jr. of Rao’s in NYC shares a classic family recipe: Sunday Gravy.

In this episode of The Cooking Show, Farideh makes Lobster Fra Diavolo, a spicy tomato lobster sauce.

Gabriele Lamonaca is a Roman-style pizzaiolo and founder of Unregular Pizza in NYC. During the pandemic, he traded his pizzas with his friends and neighbors.

Karen Akunowicz, chef & owner of Fox & the Knife in Boston, makes a classic Italian-American comfort food: Baked Ziti.

Farideh is back in her kitchen making a savory beef and pork ragu served with creamy polenta and an herb dressing, a perfect meal for a cold winter night.

In part one of our series finale of World Without Planes, we eat deep fried pizza in Naples, drink €1 Aperol spritzes, watch the Napoli game and party at a refugee club.

If you’re wondering what the meat lover’s version of a cinnamon roll is, this is it: Farideh’s mortadella, salami, and ricotta filled morning buns.

Can 4 MUNCHIES fans take on Farideh’s iconic chicken parm recipe?

Farideh makes a classic dinner recipe the whole family can dig into: savory stuffed peppers.