Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted [...]
For years, when I visited the States for the holidays (or anytime, really) I would stress the seams of my luggage by overstuffing it with Pecorino Romano, Gragnano pasta, panettoni, horse jerky, whole guanciali. You know, the usual. A run-in with the USDA put an end to my meat deliveries—I still don't have a horse [...]
Chef Chris Behr was born to write Carne: Meat Recipes from the American Academy in Rome, the fifth title in a very awesome but little-known series-- if you don't already own Biscotti, Zuppe, Pasta, and Verdure, put them on your holiday wish list immediately. I have never known anyone who loves meat more than my [...]
This recipe from the recently published cookbook Carne: Meat recipes from the kitchen of the American Academy in Rome is one of my favorite Chris Behr dishes ever. Polpettone ripieno is stuffed meatloaf, the quintessential comfort food that you're more likely to find on a home table or sliced and sold by the portion at [...]
One of the many perks of a 22-city book tour includes never being hungry. As I criss-cross the United States and Canada, I get to explore all sorts of incredible regional North American cuisine, cocktails, and craft brewing. Aside from a few sad airport breakfasts, I have been loving the food on the road and [...]
Whether you're in Rome for 24 hours or 24 years, it's essential to know exactly what to order. There may not be anything spontaneous or whimsical about planning exactly what you're going to eat in advance, but trust me what I tell you it is a critical feature of eating well in the Italian capital. [...]
