Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Cacio e pepe di Leonardo Vignoli By Katie Parla & Kristina Gill Cacio is the local Roman dialect word for Pecorino Romano, a sheep’s milk cheese made in the region since ancient times. Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century. Pasta is tossed… Read More →
Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s core components—lettuce, fava beans, artichokes, peas, and spring onions—are all in harmony. Traditionally, vignarola is not a vibrant green dish. It’s more of a grayish, soft green, which… Read More →
Reimagining Bread & Butter A seasoned writer and recipe developer, Raquel Pelzel started her food career in pastry school before landing a gig in the test kitchen at Cook’s Illustrated and later moving on to Tasting Table as a senior food editor. She’s co-authored 20 cookbooks—including the James Beard award-winning Quick Recipe and the James Beard… Read More →
Sin City Recommendations Las Vegas is wholly intoxicating, a city dedicated to sensory overload that’s all about being the biggest and the best. And while chefs from all over the country are generating a lot of great food in glamorous settings on the Strip, you won’t be sorry if you venture off the main drag… Read More →
