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About Us

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Appetito

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<p>Joe Yonan is the two-time James Beard Foundation Award-winning food and dining editor of The Washington Post. He is the author of Mastering the Art of Plant-Based Cooking (released September 3, 2024), a first-of-its-kind compendium of approachable, plant-based recipes and wisdom from across the globe; Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more; Eat Your Vegetables; and Serve Yourself. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post&#8217;s food section. He writes the Post&#8217;s “Weeknight Vegetarian” column, and for five years wrote the “Cooking for One” column, both of which have won honors from the Association of Food Journalists.</p>


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Joe Yonan

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Recipes

How to Make Fresh “Egg” Pasta (Without Eggs)

<p>Richard is the co-founder, managing editor and publisher of Appetito. He is also co-author of the book series Preserved, former U.S. editor of La Cucina Italiana, and former editor-in-chief of the website Food Republic and the magazines <em>Manhattan</em>, <em>Miami</em>, and <em>Complex</em>.</p>


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Richard Martin

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News

Pasta-Focused Otto & Pepe is Now Open in Miami’s Wynwood

<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


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Joanna Moeller

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How to Use Summer Clams to Make Linguini alle Vongole

Appetito Editors

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Appetito’s Favorite Italian Spots on NBC’s “New York Live”

<h2>Michele Sessa is an Italian American home chef raised in upstate NY with a flair for creating new recipes. When she was young, her great grandmother would watch her while her parents worked. She only spoke Italian, and they communicated through the magic of cooking. The duo would bake, garden and even take care of the chickens, which developed Michele’s passion for making people happy through her food. All the women in her family fostered the importance of family, faith and healthy food.</h2>
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<h2>Working in the apparel business for over 25 years in NYC and traveling the world for developing fashion lines, her love of different cuisines grew. Of course, Italian food is near and dear to her heart, but she now develops Greek, Asian, Latin and Mexican recipes for her family and for parties.</h2>
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<h2>Now living in Florida with her husband and extended family, she even teaches her friends her innovative takes on Italian classic dishes. Everyone wants and invitation to her Italian Sunday feasts she makes for 8-14 family members, and everyone gets to pick their favorite dinner for their birthday celebration. Her Mother Louise has finally left NY and is living nearby, and they love cooking and baking together, especially for the traditional holiday meals. She learned everything about being a gracious hostess from her mom, and they even catered a large wedding for 65 guests in their backyard when her cousins came to America from Italy to get married!</h2>
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<h2>Michele’s love for her heritage and family continues to drive her knack for entertaining, decorating and cooking. Instagram is another place where she shares her recipes, and she has a great following for her handle <a href="https://www.instagram.com/michele7533/"><u>@michele7533</u></a>. Make sure to stop by her page for inspiration and her authentic stories through her eyes and her food! Casa Michele’s kitchen is a special place that you can visit through her page!</h2>


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Michele Sessa

Tortellini with Light Lemon Shallot Dressing.

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Savor This Spring Tortellini in a Light Lemon Shallot Dressing

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Features

Flour + Water, the Bay Area Restaurant, Celebrates 15 Years

Dan Pashman, author of "Anything's Pastable."

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Dan Pashman’s New Cookbook is All About Pasta

Cavatelli with Roasted Artichokes and Preserved Lemons.

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Cavatelli With Artichokes & Preserved Lemons

<p>Low Country Bella (Mandi Casey) is Italian by birth and Southern by choice. Moving to eastern North Carolina as a young girl, she was exposed to a whole new type of cuisine like BBQ and hush puppies. As an adult, she embraces both cultures so you never know what she may be cooking up in her kitchen! Currently she lives in both Pawleys Island, South Carolina and Fort Mill, South Carolina.</p>
<p>Her family continues to grow, and that makes her happy because there are more people to feed and love. What&#8217;s better than that?</p>
<p>In addition to creating, cooking and sharing great recipes, she loves to research the history of food origins. Understanding the flavors and ingredients helps her creativity, but more-so, appreciate the meal with even more passion.</p>
<p>Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook is scheduled to released early next year.</p>
<p>Please follow her on her website <a href="http://www.lowcountrybella.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.lowcountrybella.com&amp;source=gmail&amp;ust=1705416623316000&amp;usg=AOvVaw2qLX1Ag56lHqdrjNXYhkQG">www.lowcountrybella.com </a>or on social media: @lowcountrybella on both Instagram and Facebook.</p>
<p>Mangia Y’all!</p>


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