Los Angeles native Roman left college at age 19 for a job at L.A.’s Michelin-starred restaurant Sona. “I didn’t go to culinary school,” she says. “I just walked in and asked for a job.” In the kitchen ...

Spicy fish. Fried zucchini. Anchovy and frisée casserole. These aren’t the spaghetti-and-red-sauce Italian dishes that many of us are familiar with. They’re in a different corner of Italian cuisine, ...

This traditional pasta dish is one of my favorites and, like many Roman dishes, only uses a handful of ingredients. Guanciale (cured pig cheek) is traditionally used, but I use pancetta because it’s ...

For the past couple of Christmas dinners, as a switch-up from the regular Yule prime rib, I’ve roasted a leg of lamb in the Roman way. (We published the recipe for Roast Leg of Lamb, Roman Style, in ...

More than 60% say they prioritize authenticity in their meals. As food lovers seek out traditional culinary experiences, classic Roman pasta dishes take center stage. Pasta is at the heart of Italian ...

For true Roman cooks, this is an abomination: While there is room for debate about the pasta to be used, there can be none about the cheese. The cacio — an old dialect term for cheese — in question ...

Some of the best cookbooks dealing with national or regional cuisines have been written by people who were not born in these places but adopted them and their cuisines with love sometimes bordering on ...

Jesus Roman Melendez cooking at Nougatine, where he worked for 20 years. Photo: BETOX004 Jesus Roman Melendez cooking at Nougatine, where he worked for 20 years. Photo: BETOX004 The chef Jean-Georges ...