All Articles
Milton’s American Trattoria is Now Open in Houston
The new restaurant from Texas hospitality vets promises “elevated Italian-American” in the Rice Village area of Houston.
Zucchini and Onion Frittata
A simple frittata recipe that makes a delicious breakfast or brunch item that can be enjoyed all day, from the new book Brunch King by Joey Maggiore.
Sunday Shop: Untitled at 3 Freeman, Samuel Hubbard, Vineyard Vines
Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!
WaPo Dining Editor Joe Yonan Writes about His New Book
Washington Post Food and Dining Editor, Joe Yonan, writes about his new plant-based and vegan cookbook exclusively for Appetito.
Make Your Own Vegan Ricotta Tortellini
In an excerpt from his new book dedicated to plant-based and vegan recipes, food writer Joe Yonan shares a recipe for Ricotta Tortellini.
Pumpkin Spice Olive Oil Cake with Mascarpone Cream
Our contributor shares a recipe for a velvety autumn olive oil cake warmed by pumpkin spice and topped with mascarpone cream.
How to Make Fresh “Egg” Pasta (Without Eggs)
Award-winning food writer Joe Yonan shares a recipe for a vegan-friendly pasta made with high-protein flour and olive oil instead of eggs.
Tortellini in Charred Onion & Carrot Brodo
Award-winning food writer, Joe Yonan, shares a flavorful and vegetarian recipe for Tortellini en Brodo from his new cookbook.
How a Legendary Florence Cocktail Bar Uses Carandini Vinegar
A recipe created at decorated Florence cocktail bar, Locale, made with vinegars from legacy producer Carandini.
