Posts
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.
Pasta-Focused Otto & Pepe is Now Open in Miami’s Wynwood
The new restaurant bills itself as Miami’s first pasta bar and features a natural wine focus, plentiful outdoor space, and a menu from acclaimed Italian chef Viviana Varese.
Prosecco DOC: the Best Friend of U.S.-Made Cuisine
From lobster to fries, Prosecco DOC is not afraid of luxury and does not disdain simplicity.
Ten-Layer Breakfast Lasagna From Joey Maggiore’s Brunch King
Possibly one of the most tastiest hangover cures ever invented, this breakfast lasagna is rich, gooey, and pairs with a Bloody Mary.
