Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the...
Author: Mark Bittman
Author: Pierre Franey
Author: Randy Kennedy
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi....
Author: Jeff Gordinier
Author: Joe Drape
Author: Pierre Franey
Author: Pierre Franey