When making Italian food that uses tomatoes, I use fish sauce as a replacement for anchovies. Recipe by FarmersK

This is a very popular menu you will find at classic cafes in Japan.It's also easy to make at home!

This recipe originates from me watching tons of YouTube videos, taking tips from much better cooks until I got to what I think was restaurant quality pizza at home, its hard finding good pizza in Texas and since I grew up in NJ...this recipe feels like childhood to me.

A great quick, prep now cook later for the budget minded who still wants to use fresh ingredients.

This is a French recipe. It's very easy, cheap, fast and really good. Hope you will enjoy!

I've loved kissaten-style old fashioned pasta napolitan for long time. After many failures, I was finally able to recreate that flavor. Pasta napolitan served in kissaten has been made in bulk in advance and frozen, which is why it's so soft and messy. I can't replicate it exactly, but I think it tasted like this.By mixing the pasta and grated cheese quickly in the napolitan sauce, the sauce and pasta mix well together and the pasta remains moist. If you stir fry it for too long, it will get dry and hard.If you don't have canned tomatoes you can make this just with ketchup. In that case, add extra pasta boiling water and ketchup. Recipe by Shunashuna

After experimenting I finally got the recipe down pack!!

Panettone is THE Italian (well, Northern Italian) Christmas dessert. It's not so easy to prepare a soft, yummy panettone...but it's completely worth it!

this is the classic minestrone with rice, where rice is the starchy nourishment added to a vegetable soup. it is even better made a day in advance and warmed up...so good :ohyeaah

You may not know this but there are very strict rules in Naples that dictate exactly how this pizza must be made. From the diameter of the pie, to the flour - which is a soft wheat only, to the San Marzano tomatoes and buffalo or cow Motzerella cheeses only, to the acidity of the olive oil and even the thickness of the pie crust.A watchdog group named The Associazione Verace Pizza Napoletana actually regulates these guidelines and was specifically created to promote and protect, "The True Neapolitan Pizza." So, ya. Those Italians are pretty darn serious about their pizza pies aren't they?

This ketchup-flavored version is known in Japan as 'spaghetti napolitan'. Although the name is derived from the Italian city of Naples. Everyone likes this taste in Japan.I used 1.7mm sized spaghetti. For this recipe, more than 1.6mm sized spaghetti is better because they get coated with tomato sauce well. Adjust the proper timing of cooking the sauce by calculating estimated cooking time of spaghetti.