parmigiano-reggiano

While the American South may be the acclaimed master of all things meat, there’s no excuse for passing on the produce. From picnic sides and pickles to fresh garden salads, soups and desserts, the fruit and vegetable bounty of the South is beautifully represented in The Southern Vegetable Book, a new collection from author, writer and TV personality…

In Northern Italy, a bank accepts collateral for business loans in the form of cheddar. Well, wheels of Parmigiano-Reggiano, actually.Not any regular Joe can deposit his cheese as insurance to Credito Emiliano, however. The offer only stands for dairy farmers, naturally, in the Emilia Romagna region, according to Forbes.Is it possible that Wallace and Gromit are the…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin's new book, Mastering My Mistakes In The Kitchen,…

Are you mad for muffins? Don't be, muffins are a happy thing, which is why we're baking our way through cookbook maven Jean Anderson's latest work: Mad For Muffins. This collection of classic, updated and downright creative sweet and savory muffins is a must-have for the avid cold weather baker. You've had butternut squash in…

We had a pesto pasta dish so good at Upper East Side's Dopo East restaurant that we just had to bug Executive Chef Patrizio d'Andrea for the recipe. Trofie pasta, a short, twisted shape, originates from Genova, the capital of Liguria where you'll find some of the best olive oil in Italy. What else comes…

On our recent trip to Chef Fest — Made In America, a chef-studded food and cooking event at Hawaii's Four Seasons Resort Hualalei, we learned to make pasta cacio e pepe, a classic Italian comfort food mastered by Osteria Mozza Executive Chef (and 2012 James Beard Award Best New Chef) Matt Molina. Use any kind…

Mama Rosa Musi is the quintessential Italian grandmother: old enough to be believable as a grandmother but still young and vibrant enough to make a multicourse meal for forty in a tiny kitchen. Her warmth, graciousness and generosity make you feel like a family member within the first half hour of meeting her. I arrived…

One of the coolest things about working here at Food Republic is getting offered the chance to speak with chefs from around the world who let us pick their brains about regional and signature dishes. Beatrice Segoni is a bad-ass former fashion designer who runs the kitchen as executive chef at Borgo San Jacopo Ristorante…

It occured to us today that we have some serious pesto action on Food Republic, and should definitely be what's for lunch. A big plate of pasta smothered in bright green pesto can't really be improved upon. Summer's tasty and convenient abundance of fresh basil really does merit learning how to stuff leaves in a…

Mark Leslie knows pasta. He is the author of Beyond the Pasta, a memoir with recipes from his experiences in Italy, where he learned the mastery of cooking his noodles with everything from pollo to pomodori and beyond. Though he works as a stage manager in professional theater, Mark travels to Italy each year to…