American Chefs Need to Curb Their Wanderlust
It's natural to look across the ocean for inspiration. But restaurants in the United States often leave out two crucial ingredients: integrity and tradition. More »
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Sara Jenkins is based in New York City, where she has developed a reputation as a fine rustic Italian chef. She runs Porchetta, an Italian sandwich shop, and Porsena, a casual restaurant focusing on classic Italian pastas. More
It's natural to look across the ocean for inspiration. But restaurants in the United States often leave out two crucial ingredients: integrity and tradition. More »
Italians are passionate about their food culture, but the ingredients we eat and how we eat them are constantly evolving and changing over time. More »
In November, after the trees have had time to produce, the author gathers friends and spends days in a remote hamlet behind Cortona. More »
Sara Jenkins is good at change, and drama, and do-or-die behavior, but now that it's a must, she's finally learning how to stay focused More »
Even as Italian cooking grows in popularity it still can't gain the respect that French food once had or that Nouvelle Spanish food has More »
Restaurants are filled with friendship—but this restaurateur longs for ordinary pleasures that the cooking life lacks More »
A restaurateur makes her case for simplicity, good ingredients, and not overwhelming eaters with fat and salt More »
A crazy, pork-liver-filled, spur-of-the-moment dinner reminds a restaurateur of the value of cooking with restraint More »
The owner of Porsena says olive oil can be used for everything—even frying—and she often prefers Greek oils to Italian More »
Lots of fresh garlic and lemon enliven this flavorful salad More »
Negative user reviews make a restaurateur wonder: What are the perfect restaurants where these people have been eating? More »
This pasta recipe proves that it's more than fine to cook with corked wine—as long as it's only lightly corked More »
Her kitchen in turmoil, a chef imagines fleeing to a colonial villa—but knows that pressing forward is what her job is all about More »
This easy pasta recipe provides a decent and affordable meal for a restaurant staff or your own family More »
The owner of New York's Porsena, which opens this week, tries to pick wines that have the integrity of her pasta al pomodoro More »
A pasta dish appropriate for a desert island. Add chili peppers, ricotta, or other ingredients for endless variations. More »
Americans associate fresh, handmade pasta with quality and technique. But Porchetta's chef prefers an everyday bowl of penne. More »
The classic combination of Brussels sprouts and bacon is reworked in this pasta recipe, which highlights the texture of the individual Brussels sprout leaves More »
Porchetta's chef supports charity dinners, but not if they're wasteful, don't give much to charity, and distract her from her restaurant More »
This soup combines a plebeian ingredient luxuriousness of shellfish to wonderful effect More »
