The origins of these four Roman pastas are as apocryphal as Romulus and Remus, which is exactly what makes them so much fun to cook. [Food52]
Broaden your vino-horizons and try a wine you may not have known existed: sparkling red. [NYT]
Bring the bold Southern Italian taste of Neapolitan Easter into your kitchen with the traditional pizza gain. [Saveur]
Chicken sticking to the pan may be the definition of aggravation, but if you follow these tips you’ll never be scraping the bottom again. [Bon Appétit]
Peeps are the iconic Easter candy...invented by a Jewish immigrant. [Food & Wine]
Wondering why you should snack on nuts? This chart is your answer. [HuffPo]
Maamoul cookies usher in Eid, and their rich history and buttery dough provide a taste of ancient Egypt. [NPR]
JBF Award Winner Naomi Pomeroy explains how to create a great tasting menu: make it flow like a symphony. [Eater]
