28 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.

Discover Korea’s top MICHELIN restaurants serving fresh pasta dishes. From handmade ravioli to creamy fettuccine, explore authentic Italian flavors in Korea.

When Denis Lucchi of one-MICHELIN-Starred Buona Terra looks at a plate of pasta, he doesn’t see a meal — it is a reminder of home and a way to share his Italian heritage.

Is cream really a crime?

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

Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.

From his Puglian roots to his kitchens at Fico and Somma in Singapore, Mirko Febbrile shares his recipes for two essential pasta sauces — and the art of simplicty.

After making his mark with casual Bib Gourmand restaurant Fico, the Puglia-born chef embarks on his next ambitious ode to the cuisine of his homeland.

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.

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.

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.

Meet the humble shrimp paste dish turned star power that defines Chef Thitid “Ton” Tassanakajohn, and why he stopped reinventing his signature khao kluk kapi.

Sambal is an omnipresent word in any talk about Malaysian cuisine: that delectable blend of chili paste that seems indispensable, either as a relish, a dip, or as part of the dish itself. Here are the main types of sambal found in Malaysia.

Daniele Sperindio of newly minted MICHELIN-Starred Art talks about his story and the magic of Italy through his array of Italian dishes that go beyond pasta.