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Appetito

<p>Paul Watters grew up in Belfast, Northern Ireland, where he discovered his passion for cooking at the age of 16. With nearly 35 years in the culinary industry, he has worked in some of the world’s most renowned kitchens, including the Savoy in London and the Sydney Opera House in Australia. His career has taken him around the globe, allowing him to explore new cultures, refine his craft and gather decades of experience that continue to shape his approach to food today.</p>


Paul Watters

Overhead view of creamy tagliatelle pasta topped with crispy salmon, king prawns, asparagus, parmesan, and roasted lime on a black plate.

Recipes

How to Make Crispy Salmon and Prawn Tagliatelle with Roasted Lime

<p>I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.</p>


Andrew Cotto

Appetito Editor-in-Chief Andrew Cotto at home with some of his favorite products.

healthy eating

How to Make Crispy Salmon and Prawn Tagliatelle with Roasted Lime

Appetito’s Take on the New Dietary Guidelines

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