Andrew Cotto
How Tony Park Created a Food Empire in America
A Korean from Sicily, Tony Park has built QB Hospitality into a group with eight food establishments in New York City. It is about to open many more.
How Family and Home Inspired Chef Ben Kacmarcik
The Executive Chef of Fresco by Scotto in New York City, Ben Kacmarcik, shares how his love of cooking came from the nurturing of his family and the ingredients available in his hometown of Seattle.
The Familial Influences of Chef Michael Hanna
Chef Michael Hanna of St. Vito Focacceria shares the inspiration of his Italian roots in the American South.
What I Learned during a Year in Italy
Our Editor-in-Chief reminisces about his Italian adventure 20 years later.
A Fast, Easy Recipe for a Delicious, Healthy Salmon Oreganata
Our Editor-in-Chief shares his favorite variety of a classic Italian dish, a fast salmon oreganata recipe that comes together in under 30 minutes.
The Dietary Benefits of Ceci con Sarde (Chickpeas with Sardines)
A registered dietitian weighs in on the health benefits of combining chickpeas and sardines in a dish we call Ceci con Sarde.
The Limonata Stand at Song’E Napule as a Symbol of Owner Ciro Iovine’s Spirit
The free, potentially-messy limonata doled out to New Yorkers at Song'E Napule is a Neapolitan-inspired gift on warm summer days.
Talking Cookbooks, Family, and Restaurant Life with the Scotto Sisters
Appetito checks in with Rosanna and Elaina Scotto, who have co-authored a cookbook inspired by their family's landmark NYC restaurant, Fresco By Scotto.
The Summer of Prosciutto at NYC’s Sistina Restaurant
A famed NYC restaurateur has brought a beloved Italian product over for the summer. Here are the details on a Prosciutto di Parma pop-up at Sistina Restaurant in Manhattan.
How to Make Chicken Cacio e Pepe
Our Editor-in-Chief takes a beloved pasta sauce and adapts it to a chicken dinner.
