Every book is an inexplicable miracle. So much work, stress, time, drama, doubt, hyperventilating, and money go into just writing the damn thing it's amazing any books get written at all. After this exhausting process, most cookbook authors hand their labor of love over to a team of editors, designers, photographers, food stylists, and printers [...]
Just as Naples is the capital of Italy’s thick-rimmed wood fired pizza pies, Bari and its surrounding Pugliese towns are home to a beloved regional flatbread, focaccia. This high-hydration, olive oil-rich dough is baked in cast iron pans at places like Panificio Fiore on Strada della Città in Bari Vecchia. The pan is drenched in [...]
Photo Credit: Nate Appleman Frittelle di Zucchine | Zucchini Patties I handed in my manuscript for Untitled South Italy Cookbook earlier this week (check out the hashtag on Instagram for a visual sneak peek--much more to come when I head out to Berkeley to shoot the studio shots with the great Ed Anderson and [...]
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 [...]
Passover began on Monday and as Rome's Jews gather to observe this sacred holiday, I think it's important to acknowledge the city's most recent community, which escaped from Libya in 1967. In the wake of the Six Days War, years of Jewish persecution by the Libyan state erupted in violence. Thousands of Jews were evacuated to [...]
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 [...]
