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Getting Down with Nicole Russell of Last Dragon Pizza
The star of "Pizza Wars" dishes on her journey to the top and the unique challenges of being a woman of color in the pizza world.
A Recipe Inspired by Fennel Pollen and Friendship
Pasta with sausage and fennel pollen ragu takes a simple combination of meat, red onion, and tomato puree, and becomes something magical with the addition of an unexpected ingredient.
Orecchiette with Broccoli Rabe
A fresh pasta recipe for orecchiette with broccoli rabe from the new book about Italian peasant cooking, Cucina Povera.
Do You Know These Lesser Known Food Traditions of Italy?
The guides behind a tour company that specializes in under-the-radar Italian destinations shares 11 lesser-known regional dishes that are worth knowing.
How to Make an Aperol Spritz
The iconic Aperol Spritz is refreshing, easy to make, and a "perfectly balanced" drink. Here, a brand representative shares its history and explains the technique for how to make it.
Sicilian Meatloaf is a Comfort Food Classic
Sicilian Meatloaf, known as polpettone in Sicily, features a range of ingredients that depends on who's cooking it. This version, from the new book The Food of Sicily, features ham, provolone, greens, and hard-boiled eggs. Here's how to make it.
Piedmont Hazelnut Cake Is a Perfect Fall Dessert
Our "Dolce Queen" shares a delightful hazelnut cake indigenous to her home region of Piedmont that is perfect for fall.
Shaken Cacio e Pepe and More at The Ruby in NYC
A new Roaring Twenties-inspired bar and lounge, The Ruby, is now open in the former Lucky Strike space. The menus show a deft Italian touch.
Celebrating National Cookbook Month with the Books of Appetito Authors
Appetito shares the excerpts and recipes from our cookbook contributors to celebrate National Cookbook Month.
The Culinary Journey of Chef Justin Raponi
The Executive Chef at Día Restaurant & Lounge in Toronto shares the five dishes that inspired his culinary journey.
