Andrew Cotto
In Praise of the Braise: Chicken in White Wine
Our Editor-in-Chief shares a fast and easy braise using chicken and white wine inspired by a legendary Louisiana restaurant.
In Praise of the Braise: Short Ribs
Our EIC shares his passion for braised meats in winter months with this recipe for succulent short ribs in a Tuscan style.
Hotel Review: Santa Sofia Milan, Modern Luxury with Elegant Swag
This Radisson Collection Hotel, opened last spring, promises "elegant maximalism" in central Milan.
Lentils for Health & (maybe) Wealth in the New Year
Our Editor-in-Chief recommends lentils as a New Year's meal not so much for the lore of riches but for health and flavor.
How to Make a Basic Bolognese Sauce
Our Editor-in-Chief shares his most basic recipe for a classic Bolognese meat sauce that emphasizes the aromatics at the base.
Italy’s Largest White Truffle Has Arrived at Sistina in NYC
Chef Giuseppe Bruno of Sistina Restaurant secured an over two-pound white truffle and plans to begin sharing immediately with his patrons.
A Revival of Asti Spumante and Panettone
A revelatory evening hips our editor-in-chief to the contemporary delights of two well-known Italian products, Asti Spumante and Panettone.
An Italian Thanksgiving Menu
Our Editor-in-Chief shares a recipe for turkey ripieno as well as his complete menu from the Thanksgiving dinner he prepared 20 years ago for friends and family in Tuscany.
Pecorino Romano PDO is the King of Pecorino Cheeses from Europe
Our Editor-in-Chief, Andrew Cotto, explains why Pecorino Romano PDO is the superior product of this familiar cheese.
