36 Articles found for “Paste”

In her latest rollicking read, author Katie Parla — an American authority on Rome — brings together her two obsessions: the capital’s layered history and its cuisine. Here, she unpacks the era that fascinates her most, shares the Roman dishes, restaurants, and food souvenirs she actually rates, and explains why she pushes back against the cult of nonna-style cooking.

Rome may not be Italy’s pasta capital in production, but it is home to some of its most iconic dishes — carbonara, Amatriciana and gricia — drawing visitors from around the world to taste the city’s classic Roman recipes.

Is cream really a crime?

We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know

The professional 'sfoglina' gives a detailed guide to the art of fresh handmade pasta.

This dish, currently on the menu at newly-opened Violet in NYC, has become a guest favorite.

Ladner and his team are reconceptualizing what fast food means in America by serving classic Italian recipes conveniently and affordably.

A round-up of good eats and dining news from Singapore in March 2019.

Chef Bee Satongun mines the rich culinary history of Laos for the second branch of Paste in Luang Prabang.

With her family roots steeped in northern Thailand and Laos, it’s no surprise that Chef Bee Satongun is opening a second branch of Paste in the charming UNESCO listed city of Luang Prabang.

2017 – 2018 has been a golden period for chefs Bongkoch “Bee” Satongun and Jason Bailey with restaurant Paste featuring in every major award in the region.

The recent arrival of the MICHELIN Guide in Bangkok has once again thrusted Thai cuisine into the international spotlight. With 7 of the 17 Michelin Starred restaurants in Bangkok serving Thai food; 4 are headed by female chefs. On a quiet corner table near the window of the newly crowned Michelin starred restaurant (Paste), we ask Chef Bee Satongun what cooking means to her and her views on Bangkok’s dining scene post Michelin Guide’s arrival.

The pasta-centric Brooklyn restaurant actually dubs itself as seasonal American.

Where to go for a souper bowl of Cantonese tong sui dessert.

How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.

Chef Tyrell Joon of House of MU shares his tips and tricks for making this simple clam pasta brimming with umami flavour.

The Sosta’s chef Ali Laraia shares her recipe for this seasonal pasta dish.

Chef Amy Brandwein of Centrolina in Washington, D.C. shares the recipe for this crown-like pasta.