cooking with olive oil / page 20

Apr. 25, 2011

How Italian Food Became as American as Apple Pie

A new book by John F. Mariani explains how Italian immigrants in the late 1800's brought ideas about food that would completely reshape the American dining landscape.

Mar. 23, 2011

You Can’t Butter a Salad

We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

Feb. 17, 2011

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.