Goat Cheese, Honey, and Rye Crust Pie
This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.
Author: Sam Worley
Pasta alla Gricia
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
Author: Leonardo Vignoli