Have your pasta drawings and eat them, too.
Katie Parla, the author of Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, talks market dining, craft cocktails, and what's great about Roman food today.
Making sausage is hard—but the spicy meat snacks you'll have at the end are completely worth it.
Have a can of tomatoes in your pantry? Lucky you!
My go-to resource for Italian cooking is 125 years old—and all 790 of its recipes are still relevant.
Home in a foreign country can be many things—a place, a person, even wine. Or all three.
Our Software Engineer Micki took Ken Forkish's "The Elements of Pizza" for a test drive. Here's her review.
Named after a Bob Dylan Song, the Memphis Group turned heads in the 80's (and still does).
Rare (and we mean real rare) is the way to go.
My nonna was not a baker, but this Grandmother's Cake makes me think of her nonetheless.
How to make that forgotten jar of olives sing.
There are some vegetables that Italians do better than anybody else.
Fresh octopus + herbs (+ rosé) = heaven.
And a letter to my twenty-year-old self.
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