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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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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.

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Joe Yonan

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Recipes

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

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>.

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Andrew Cotto

Tuscan White Beans (Fagioli all'Uccelletto).

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Tuscan White Beans are Delicious, Fast, Easy and Affordable

Justin Patulli is a food and travel writer with a lifelong passion for his Italian heritage. Having worked in the travel industry, he has an inherent love for encouraging people to travel beyond Italy&#8217;s most visited regions. Through his writing he teaches about the diversity of Italy, from north to south. He&#8217;s also a freelance content writer for various Italian travel brands. You can find his work on <a title="https://muckrack.com/justin-patulli/portfolio" href="https://muckrack.com/justin-patulli/portfolio">Muck Rack</a> and follow him on <a title="https://www.instagram.com/discover.olive.italy/" href="https://www.instagram.com/discover.olive.italy/">Instagram</a>.

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Justin Patulli

Castagnaccio is a gluten-free, vegan cake made with chestnut flour.

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Castagnaccio is a Decadent, Vegan and Gluten-Free Italian Cake

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>

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Categories

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

Tuscan White Beans are Delicious, Fast, Easy and Affordable

Bona Furtuna

Castagnaccio is a Decadent, Vegan and Gluten-Free Italian Cake

Juice Generation Launches Juiced Gelato

Vegan Bolognese Sauce from Chef Riccardo Orfino