But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

Before the pasta is fully cooked, take it out of the water and put it in the pan. This is the crucial mantecatura step, fundamental in Italian cuisine. Add the pecorino, and a little more pasta water, ...

The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to ...

Gabriel Pascuzzi, the Portland-born chef and “Top Chef” season 18 contestant, plans to transform his 5-year-old Slabtown ...

The ever-evolving dining landscape in Mumbai is the perfect testimony to its fast-paced nature. People here are always hungry for passion, success and good food. Here, tradition meets innovation on ...

These fried mashed potato balls will change the way you think of spuds at suppertime. With a salty, crunchy exterior and soft, creamy interior, they manage to pack everything you love about mashed ...

Expect the likes of sticky sesame purple potatoes; roasted squash with potato crumb and ... here you can tuck into irresistible pastas like Gnocchi Cacio e Pepe, Indulgent Garlic Bread, and of course, ...

Indulge in bites like the burrata with beets and a balsamic reduction, or the porchetta—a slow-roasted pork garnished with fresh herbs, chestnuts, apples, fava beans and saffron potatoes. An extensive ...

Generational trattorias serve a delicious (if predictable) litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. Their ranks are bolstered by a number of neo ...