InThe Spirited DishbyThe Spirited Dish·Oct 30Eggs: Vintage 1913 Italian Recipe for a Sweet OmeletPlus, how to preserve fresh eggs (but please don’t try it at home!)
Aquib Ahmed·Oct 20The Tomato Was an Immigrant. Italy Survived.Learn the original recipe, then change one thing. A case for experimenting in the kitchen, with receipts from Italy’s own history.
CleoTan·Oct 12Why Family Meals Still Matter in Singapore’s Digital WorldIn a city that rarely slows down, sitting down for a meal together can be one of the simplest ways for families to reconnect.
InRootedbyPhilip Y. Hase·Oct 7Why Does Lasagna in Italy Say “Not Frozen”?A small phrase I kept seeing in restaurants and even a museum cafeteriaA response icon2A response icon2
il pastaio·Oct 77 reasons Dubai’s foodies are obsessed with this Italian spotA Thursday evening in Al Habtoor City. A table of friends is sharing a bowl of tonnarelli alla carbonara, and somebody is already asking…
InRootedbyGreyson Ferguson·Oct 4Italian-American Food is What Italian Food Would Have Been…If Italians Weren’t PoorSometimes it takes opportunistic immigrating to take food to the next stepA response icon9A response icon9
InRootedbyGreyson Ferguson·Sep 30No, Marco Polo Did Not Bring Pasta to ItalyA brief history of pasta and how spaghetti with meatballs is more American than Italian.A response icon8A response icon8
Erica D'Arcangelo·Sep 15What 100 Hours of Podcast Interviews Taught Me About Authentic FoodThe quiet confessions behind the microphone and my culinary epiphany through storytelling.
