Pizza al Taglio

I often speak to my family and friends who still live in Rome. They give me plenty of material to write about just by discussing what they are having for dinner. A few days ago my friend Danilo sent me a picture of a slice of Pizza Bianca, a long stretch of square bread dough…

Banana Chocolate Chip Muffins

Now that I am confined at home, when I am not playing driveway tennis with my wife and kids, you will find me cooking in the kitchen. Today I realized that the bananas on the counter were getting darker, and I wanted to utilize them before it was too late. Other than the obvious banana…

Carbonara

I cannot think about Carbonara without thinking about my father. He left most of the cooking to my mother. In fact, he only made two dishes, but, when he did, he acted as though he was a master chef. One was an open faced, rustic bread bruschetta with guanciale and vinegar (excellent by the way);…

The Five Roman Mother Sauces: Part II

In my previous post, The Five Roman Mother Sauces: Part I, I introduced Gricia . Today I will be discussing the next three sauces on the list: Spaghetti Aglio Olio e Peperoncino, Burro e Parmigiano, and Cacio e Pepe. These three mother sauces are similar because each calls for few ingredients, which are staples of…