A crowd-pleasing crostata from the heart of Rome's Ghetto.Read More »
Articles Tagged “Rome”
Christopher Boswell, chef at the Rome Sustainable Food Project and author of Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, schools us on five Italian ways to add flavor to any vegetable dish.Read More »
Whole artichokes, deep-fried twice till soft inside with crisp, crunchy leaves.Read More »
Christopher Boswell, the chef behind the Rome Sustainable Food Project's new Pasta cookbook, talks to us about Italy's favorite food.Read More »
When rethinking the perfect burger, it's what's inside that counts.Read More »
How to bring Rome to your dinner table, with a photo tutorial.Read More »
Last year, I lived in Rome from August to December. Dropped into a world of strictly-seasonal cuisine, I was lucky; I got the best of the summer, fall, and (very mild) winter. I got fat, juicy tomatoes. I got earthy porcini. I got sharp, biting puntarelle, dressed with anchovy and olive oil.
But I'm greedy.
I want meaty carciofi (artichokes), tender peas, perfect squash blossoms: produce that Roman cuisine celebrates in the springtime. I want a glass of Frascati; I want a view of the Tiber. But since I'm now back in America, I'm cooking these Roman dishes until spring turns into summer. I'm making my own Roman spring -- and you can, too.Read More »