In Rome, pasta is what you eat at mamma’s kitchen table and also what you order at a fancy restaurant. It’s what makes a meal a meal; all pretense collapses…
Bringing Home Rome
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Whether it’s the food, wine, art, architecture, people or just the pace of life, there is a distinct feel to the way Romans live. They embrace tradition, simplicity and…
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This post comes to us courtesy of Chi Dixon, blogger at Chi’s Food. Fresh pasta is easy to make at home – you’ll find dozens of recipes online and in…
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Artichokes plunged into hot oil, zucchini flowers filled with mozzarella, deep-fried salt-cod fillets and ricotta desserts are all associated with the traditional table of Rome’s Jewish community. Today, these dishes…
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This post comes to us courtesy of Jessica Theroux, the author of the 2010 IACP award-winning cookbook, Cooking with Italian Grandmothers. People often ask me to tell them about…
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We’ve already revealed how we make fresh pasta dough (by hand and in the food processor) and roll it out into sheets, so now we’re ready for the fun part:…
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A crisp focaccia with prosciutto, a six-foot-long flat bread, a rectangle of dough strewn with sliced potatoes, a canape, a cherry pie and a round crust with tomatoes and mozzarella:…
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Thanks to its cheerful bubbles and reasonable $20 price tags, Prosecco has become a staple on wine lists — and not just Italian ones. Because of the booming popularity, the…
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Wild borage, deep-green chard, crisp lettuces, pink-tinged spinach, crunchy puntarelle and an abundance of broccolis and chicories — the array of greens (and red, yellows and oranges) makes the Roman…
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Attending tastings in the Williams-Sonoma Test Kitchen is always a fun — and delicious — experience, but the cooks outdid themselves while developing recipes for our Bringing Home Rome theme.…