On Serious Eats: Bottarga, The Ancient Ingredient Everyone Should Try

Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. The answer to that last question? A resounding YES.  While Bottarga is expensive, a little bit goes a long way. Plus, it keeps indefinitely in the fridge. Whether you slice…

Food52 on Gustiamo’s tagline is “Italy’s Best Foods”

Food 52 is a website, a community and a contest created by Amanda and Monica. Every week they give you a new theme (it recently was meatloaf, then spinach): you submit your favorite recipe; they cook it and take pictures (BEAUTIFUL pictures); every week the community votes the best recipe; the best recipes of the…