The Gift Guide: Seasons Eatings

Holiday Gift Ideas. (more…)

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Lunchbox: Cured, Sliced and Served

Once you’ve plucked the rosemary sprig from your napkin, your server may deliver the selezione del salumiere… (more…)

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Cured, Sliced and Served

A meal at Salumeria Rosi Parmacotto is a master class in Italian cuisine. (more…)

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James Beard Foundation’s “Now that’s Italian” 2011 Gala

The James Beard Foundation hosted their annual gala last Wednesday, November 2nd, 2011 with a small army of amazing chefs in attendance and a menu that foodies only dream of.  (more…)

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No Fauxtalian Here

On Wednesday night, at Guastavino’s under the 59th Street Bridge, we tasted the new face of Italian food in New York.


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La Cucina Italiana

As pitched and arranged, Cesare was featured in the November 2011 issue in a beautiful spread about his Republic of Beans. The colorful, photo-driven piece noted that Cesare created Republic of Beans to ensure his restaurant had access to the highest quality heirloom beans from Tuscany, and mentioned that Cesare is the Dean for the Italian Culinary Academy as well as his position at the Salumeria.

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No Goat Left Behind

Chef Cesare Casella has devised a spin on porchetta for his part in No Goat Left Behind. (more…)

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Sugar and a Touch of Spice (Prosciutto Brittle in Halloween Creative Candies)

Who says October treats have to hew to tradition? Four recipes from New York chefs offer a deliciously different take on Halloween candy. (more…)

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The Columbus Day Soup That Columbus Ate (Probably)

As holidays go, Columbus Day leaves me at something of a loss for what to do. There are no fireworks, no parades, no costumes, candy, or(more…)

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