23 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.

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.

Newly minted Massara honors the cuisine of Campania.

A recent pilgrimage to Italy and dozens of trips to the farmer’s market are displayed on the new Spiaggia menus.

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

A modern and refined take on the classic pasta in meat sauce from Florida's Rooster & The Till.

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.

Florence’s most sought-out dishes are unfairly limited to (admittedly delicious) wild boar ragu-drenched pasta, savory charcuterie with cave aged pecorino, meaty bistecca alla Fiorentina and Old World red wines to wash it all down. However, the true stars are the seasonal foods locals eagerly await — and celebrate — with each changing month.

From pizza and pasta to beer-only pairings, these five spots offer a twist on traditional tastings.

Price-friendly pies and pasta reign at this Beltway insider.

30 restaurants in Manhattan, Brooklyn, Queens, and Westchester are joining The MICHELIN Guide New York City and Westchester, serving pasta to regional South Indian fare.

The new Flatiron District restaurant is helmed by a pasta pro.

As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.

One half of the power couple behind some of Manhattan's hit eateries talks shop