My new book, Rome: A Culinary History, Cookbook, and Field Guide to Flavors that Built a City, has officially dropped,…
Pomodori ripieni di riso (rice-filled tomatoes) are one of Rome’s definitive summertime comfort foods, a dish that appears reliably on lunch…
I grew up in an Italian American family in New Jersey, where’s it’s practically the law to celebrate Christmas Eve…
Certain brand names become eponymous with the products or foods they represent. Even in this new era of heightened awareness…
Caper plants are hearty survivors. They are difficult to cultivate but they grow wild everywhere in the Italian islands, thriving…
Fregula con arselle is a blend of old and new. Fregula, a pasta very similar to toasted pearl couscous, has…
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