Italy Week (Page 4)

11 Pasta Shapes We Love (& the Sauces to Pair Them With)
Sauce

11 Pasta Shapes We Love (& the Sauces to Pair Them With)

Have your pasta drawings and eat them, too.

by:  Riddley Gemperlein-Schirm
April  6, 2016
What Romans are Really Eating Today
Food History

What Romans are Really Eating Today

Katie Parla, the author of Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City...

by:  katieparla
April  5, 2016
You CAN Make Sausage—Even in a Mini-Fridge
DIY Food

You CAN Make Sausage—Even in a Mini-Fridge

Making sausage is hard—but the spicy meat snacks you'll have at the end are completely worth it.

by:  Lizzie Greene
April  5, 2016
Canned Tomatoes, Our Pantry Hero, and 13 Ways to Use Them
Tomato

Canned Tomatoes, Our Pantry Hero, and 13 Ways to Use Them

Have a can of tomatoes in your pantry? Lucky you!

by:  Caroline Lange
April  5, 2016
The 19th-Century Cookbook That Taught Me About Italian Cooking
Italian

The 19th-Century Cookbook That Taught Me About Italian Cooking

My go-to resource for Italian cooking is 125 years old—and all 790 of its recipes are still relevant...

by:  Emiko
April  5, 2016
The Florence Wine Bar That Made the City Stand Still
Travel

The Florence Wine Bar That Made the City Stand Still

Home in a foreign country can be many things—a place, a person, even wine. Or all three.

by:  Samantha Weiss Hills
April  5, 2016
The Elements of Pizza: Our Resident Pizzaiolo Expands Her Repertoire
Pizza

The Elements of Pizza: Our Resident Pizzaiolo Expands Her Repertoire...

Our Software Engineer Micki took Ken Forkish's "The Elements of Pizza" for a test drive. Here's her...

by:  Micki Balder
April  5, 2016
The Italian Design Group Behind the Bright, Whimsical Look You're Seeing Everywhere
Product Design

The Italian Design Group Behind the Bright, Whimsical Look You're Seeing...

Named after a Bob Dylan Song, the Memphis Group turned heads in the 80's (and still does).

by:  Jessica Comingore
April  5, 2016
Why We Should All Be Making Steaks the Florentine Way
Steak

Why We Should All Be Making Steaks the Florentine Way

Rare (and we mean real rare) is the way to go.

by:  Riddley Gemperlein-Schirm
April  5, 2016
A Torta della Nonna that My Nonna Never Made
Pine Nut

A Torta della Nonna that My Nonna Never Made

My nonna was not a baker, but this Grandmother's Cake makes me think of her nonetheless.

by:  Rebecca Salisbury
April  4, 2016
8 Ways to Bring Out the Best in Any Jar of Olives
Olive

8 Ways to Bring Out the Best in Any Jar of Olives

How to make that forgotten jar of olives sing.

by:  Caroline Lange
April  4, 2016
7 Vegetables Italians Do Best, and 20 Ways to Make Them
Spring

7 Vegetables Italians Do Best, and 20 Ways to Make Them

There are some vegetables that Italians do better than anybody else.

by:  Caroline Lange
April  4, 2016
Eat this Seafood Salad and Pretend You're in Cinque Terre
Octopus

Eat this Seafood Salad and Pretend You're in Cinque Terre

Fresh octopus + herbs (+ rosé) = heaven.

by:  Leslie Stephens
April  4, 2016
A Diary of a Trip to Italy—from Fifteen Years Ago
Italian

A Diary of a Trip to Italy—from Fifteen Years Ago

And a letter to my twenty-year-old self.

by:  Lindsay-Jean Hard
April  4, 2016

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