2. Sprinkle the baking sheet with half the olive oil. Place the cabbage wedges on the sheet, cut-sides down. Sprinkle with ...
In 2010, chef Evan Funke spent 23 days in Rome eating cacio e pepe. “I saturated myself in order to understand this dish because I was so intrigued by it and flabbergasted by its simplicity,” he said.
I tried to make cacio e pepe for dinner and it was a disaster — here’s how to avoid the same mistake
After falling into a well-documented pasta rut for the greater part of the pandemic, I’ve endeavored to change up my dinner routine. I’m trying to eat more mindfully and incorporate a variety of ...
The study—conducted by a group of scientists from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems in Germany, the University of Padova in Italy, and the ...
At age 10, in a dimly lit Roman restaurant just off the Campo De’Fiori, I ate a distinctly cheesy, creamy, pasta dish. As an avid lover of mac and cheese, I naturally couldn’t stop thinking about it ...
Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Cacio e pepe is an always-popular pasta order traditionally comprised of spaghetti, pecorino Romano ...
LOS ANGELES - In 2010, chef Evan Funke spent 23 days in Rome eating cacio e pepe. "I saturated myself in order to understand this dish because I was so intrigued by it and flabbergasted by its ...
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