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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a>

MorganHines

Morgan Hines

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Guides

6 Touches to Add Christmas Cheer to Your Home This Season

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Sunday Shop

Sunday Shop: SEEN, Patrick Ta Beauty, Cecchi’s

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Sunday Shop: RIES, BetterMe, Briscola Trattoria 

Cocktails Credit Eric Medsker

Sunday Shop: Maskād, NOYZ, Dear Irving

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Sunday Shop: Bissinger’s, Kate Somerville, Canto

Japanese Sea Urchin with roasted nori, freshly grated wasabi root

Japanese Sea Urchin with roasted nori, freshly grated wasai root_Credit Suzi Pratt Photos

Sunday Shop: A. Putnam, Lulus, Sushi by Scratch

Burgandy Mary Jane

Shopping

Burgundy-ish List: What to Love in This Season’s Hottest Shade

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Sunday Shop: Great Jones, Sabavi Home, Fre Wines

By training, Chiara Montalto Giannini is an actress and a writer, but she has been cooking since before she can remember. As an actress and a writer, her solo play, A Brooklyn Love Story &#8211; based on the decade she spent living in Bensonhurst, Brooklyn with her grandfather &#8211; was produced Off Broadway at the Cherry Lane Theatre in New York and at Theatre 68 in Los Angeles, where it was directed by Ronnie Marmo. Currently, she is the Director of the Writers Guild Initiative, a non-profit affiliated with the WGAE that shares the tools of writing and creative expression with different communities. She&#8217;s also a proud member of SAG-AFTRA and the Dramatists Guild. At Appetito, Chiara will share recipes from her childhood and those she has learned through her extensive pursuit of Italian food both here and abroad.

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