Michael La Corte (page 24)

Michael is a food writer, recipe editor and educator based in his beloved New Jersey. After graduating from the Institute of Culinary Education in New York City, he worked in restaurants, catering and supper clubs before pivoting to food journalism and recipe development. He also holds a BA in psychology and literature from Pace University.

Michael loves hard cheeses, extra-crispy chicken cutlets, chocolate-coated candied orange peels, any and all pasta dishes, croissants, peach juice, coffee and admittedly stans Mountain Dew — as damning as that may be. He is a burgeoning movie buff and has an irrational distaste for potato bread. He is especially passionate about music, social justice advocacy, his loved ones and his dog, Winston.

Fettuccine with mushrooms, leek and tarragon (Getty Images/Eugene Mymrin)

Page: 24

Michael La Corte (page 24)

The creamiest, most decadent fettuccine Alfredo is only 15 short minutes away

Your ultimate guide to making the coziest, cheesiest, crispiest eggplant parmesan

What the heck is a “napron”? The linguistic history of the kitchen’s most stylish accessory

5 classic sauces to add to your cooking arsenal

Your salt and pepper shakers have a surprisingly spicy history

Think chicken breasts are boring? You’re probably cooking them wrong

Turn last night’s leftovers into a creamy chicken and pesto panini

The Italian-American casserole? How tetrazzini became the ideal mix-and-match comfort meal

This 5-ingredient cream chicken with rich, tomato gravy is a winter weeknight must-have

How Netflix’s “Maid” shines a spotlight on food insecurity

My love letter to Italian-American red sauce joints

Beyond bolognese: A primer to 6 delectable, lesser-known pasta sauces that deserve some love

How to put together an A+ antipasto platter

How to make the best Italian-American spaghetti and meatballs dinner

Low on dinner inspiration? These flavor-packed Italian-American chicken recipes will satisfy

Think chicken is boring? These inspired takes on Italian-American classics will change your mind

Beyond Chicken parmesan? Notes on alt-milks and vegan cheese from an Italian kitchen

Want impossibly crisp chicken parmesan? Try this simple sheet pan layering trick

The balsamic break-down: Here’s what makes this Italian condiment so special

On Porchetta: An ode to the East Village stalwart

Rhubarb: How to use this harbinger of spring in every type of dish, from tomato sauce to sandwiches

Demystifying buttermilk: How to use this amazing ingredient to make chicken cutlets, desserts & more

How to make a ridiculously delicious steak dinner at home (and still feel that restaurant magic)

Italian-Americans and the language of food: How calamari became galamar and ricotta became rigott