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Julia della Croce is a journalist and James Beard Award-winning cookbook author and cooking teacher. Many of her titles have been translated into 13 other languages and distributed worldwide. Her work has appeared in many publications including Cook’s, Food & Wine, Art & Antiques and the Boston Globe. She has broadcast extensively on radio and television, including NPR and the Food Network. Her blog, Forktales, has been cited by The New York Times' Diner's Journal "What We’re Reading" section.

Besides working toward the preservation of traditional Italian cuisine through publishing and teaching, Julia has dedicated herself to advocacy work for better food and sustainable agriculture. She pioneered an award-winning healthy school food program at an independent school in New York and developed a nutrition program providing natural food and local farm-raised produce to an emergency food pantry in New York City serving some 900,000 people every year. She serves on the advisory committee of the New York State Assembly Task Force on Food, Farm and Nutrition Policy. Read more about Julia on www.juliadellacroce.com.

Peppery Fried Chicken Wings. Credit: Hirsheimer & Hamilton, "Italian Home Cooking: 125 Recipes to Comfort Your Soul," by Julia della Croce (Kyle Books)

Is there any more American a dish than fried chicken? Each succeeding wave of immigrants has brought it in some shape or form, and

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Preparing Italian Romano beans for the pot. Credit: Paolo Destefanis from "Veneto: Authentic Recipes from Venice and the Italian Northeast" by Julia della Croce (Chronicle Books, 2003)

An Italian-American friend, now happily domiciled in Italy, remarked that there was one thing he couldn't abide about Italian food in his otherwise happy

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Alphabet pastina soup. Credit: Hirsheimer & Hamilton from “Italian Home Cooking,” by Julia della Croce

With Mother's Day almost upon us, I can't help but muse over what a challenge it has become to feed children. I wasn't aware

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A slice of rapini pie. Credit: Nathan Hoyt

I just made the pie of my dreams. The Ligurians might call it torta pasqualina, Easter tart, a savory spring pastry usually filled with

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Corn masa cookies (rosquillas). Credit: Nathan Hoyt

Rosquillas are an explosion of Mesoamerica in your mouth that starts in a remote mountain village in Nicaragua. I am visiting my daughter, Gabriella,

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Co-author and translator, Maureen B. Fant and the book's editor, Maria Guarnaschelli at the book's launch in New York City. Credit: Julia della Croce. “Sauces & Shapes: Pasta the Italian Way,” by Oretta Zanini De Vita and Maureen B. Fant. Credit: Courtesy of W.W. Norton & Co., Inc.

Every now and then a new cookbook comes along that stands above the rest. Oretta Zanini De Vita and Maureen Fant's "Sauces & Shapes:

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Purple sweet potato gnocchi with hazelnut butter, adapted from “Pasta Classica” by Julia della Croce. Credit: Nathan Hoyt

Anyone who grew up like I did, making gnocchi at her mother's knee, knows that the sight of dehydrated potatoes sets off a reflex

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Spaghetti alla Carbonara. Credit: Hirsheimer & Hamilton from "Italian Home Cooking," by Julia della Croce

For weeks I have been incubating ideas about what in my repertoire I might suggest for your Thanksgiving table. With all that's abuzz in

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