/Recipes
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15 09, 2015

Spaghetti con crema di zucchine, mandorle, e pecorino

September 15th, 2015|1 Comment

Photo by Caput Mundi Cibus. It’s been a loooong summer, folks, and thanks to a string of unrelenting heat waves, Rome still has massive amounts of summer produce at its market stalls. But if crisp mornings are anything to go by, autumn will be here soon enough, which means its time to OD on the last of the summer harvest before it disappears. […]

19 04, 2015

Chef John Regefalk’s Vignarola Recipe

April 19th, 2015|5 Comments

Brutto ma buono. After a long hiatus, Chef John Regefalk, sous chef at Rome’s one Michelin starred Metamorfosi, is back! This time, he’s not urban foraging for olives nor pickling capers plucked from the Aurelian Wall. Instead, he’s come by to share his recipe for vignarola. This springtime stew brings together the first peas and […]

19 03, 2015

Flavio al Velavevodetto’s Pasta Secrets Revealed

March 19th, 2015|3 Comments

Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced […]

23 11, 2014

Giveaway! Win Brooks Headley’s “Fancy Desserts”

November 23rd, 2014|25 Comments

I’m totally hooked on Brooks Headley’s desserts. The cookies, cakes and frozen treats he and his team make in Del Posto’s award winning kitchen are rooted in flavor and texture clashes that achieve a beautiful harmony through their contradiction. Like Brooks, they are endearingly unconventional and completely without […]

27 01, 2014

Istanbul’s “New Anatolian Cuisine”, Orange Gel and the Pursuit of Flavor

January 27th, 2014|3 Comments

Photo by Şemsa Denizsel. There’s a lot of talk in Istanbul’s culinary circles lately about the “New Anatolian Cuisine”, an approach that distances itself from European ingredients and techniques while embracing and modernizing Anatolian regional cooking. A number of restaurants have opened or re-branded in the past year or so, devoting […]

3 01, 2012

Maniacally Addictive Nutty Wedges of Decadence

January 3rd, 2012|7 Comments

“That’s insane”. Those were the only words I could utter when I tasted my friend Hande’s Walnut Wedges of Decadence (one of the best things I ate in 2011). She had brought her signature Thanksgiving dessert to our traditional turkey dinner, where normally a pumpkin pie (or, in my sick world, ambrosia) take the cake. But the disk of […]