Busy weekend? Here's what you may have missed on our site.
- Kenzi told us why she ate beer and eggs for breakfast. (Hint: Ansel Adams told her to.)
- And we introduced you to the couple behind a food blog we really love.
- Siblings: partners in crime, partners in business. We met a few of them.
- We gave you a recipe for lemon rosemary muffins that’s all sorts of good thanks to olive oil and creme fraîche.
- Guys! It was the start of Italy Week!!! And to kick things off, we told you how you can adopt your own olive tree and buy into a farm's olive-growing and oil-production processes before the harvest, CSA-style.
- Sara Jenkins, our Chef in Residence, told us how to make the Roman pasta that stumps even the most seasoned chefs.
- We told you how a well-loved tomato sauce can make you a week of great meals.
- And showed you how to use up the rest of your olives (seriously, olive them).
- Jessica Comingore told us about the Memphis Group, the Italian designers responsible for the whimsical interiors you’ve been seeing everywhere.
- We reminded you of the best way to reheat pizza at home.
- Meanwhile, our software engineer, Micki, offered her take on Ken Forkish’s The Elements of Pizza.
- And our partnerships editor, Samantha, shared a few memories of a Florence wine bar that made her feel right at home in Italy.
- Our lives got a whole lot better when Zoe Paknad told us how to make a pizza dough you really can’t mess up.
- We also learned that with a little practice, even carbonara is possible without a recipe.
- Leslie Stephens told us about a traditional Venetian cookie that she grew to love thousands of miles away from the ancient Italian city, in Guatemala.
- And we all tried our hands at swirling wine—because it turns out there’s more to it than looking cool (or pretentious).
- Zoe improved our pizza lives again when she told us how to make pizza the Roberta’s way.
- Caroline Lange told us about the two-ingredient Italian dessert we should have been making all this time.
- And fiveandspice helped us decode the world of bubbly wines, from Champagne to prosecco to cava.
- Oh yeah, and there was a great new episode of Burnt Toast all about drinking and cooking in Italy!
- Mario Batali shared his guide to Italian cured meats.
- Meanwhile, Electrolux helped us show you that preparing artichokes every which way this spring is possible.
- And Katie Parla, author of Tasting Rome told us how craft beer reignited a culture of innovation in Italy.
- And the Food52 team shared their favorite Italian moments with all of you.
Written by: Sarah E Daniels
It's mostly a matter of yeast.