The New York Times – T Magazine:
Plus: festive fashion, a new destination on the Brazilian coast and more from T’s cultural compendium.
Category: Cooking and Cookbooks
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Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?
The New York Times – T Magazine:
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.
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How to Make Stuffed Pasta at Home
The New York Times – T Magazine:
The chef Stefano Secchi demonstrates how to make pansoti, a belly-shaped pasta from the Liguria region of Italy.
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How the ‘Evil’ Tomato Came to Define Italy’s Cuisine
The New York Times – Travel:
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
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An Issue All About Pasta and What It Means to Eat It
The New York Times – Travel:
The dish, in all its many forms, has become synonymous with Italy’s culture.
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Is Agnolotti del Plin Italy’s Most Prized Stuffed Pasta?
The New York Times – Travel:
Each region could well argue for its own, but one may have the strongest case.
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There’s No Meal Better (or Longer) Than an Italian Sunday Lunch
The New York Times – Travel:
The languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.
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Is Everything an A.S.M.R. Video Now?
The New York Times – Fashion & Style:
Videos that tickle what is known as the Autonomous Sensory Meridian Response used to belong to a specific corner of the internet. Now they’re virtually everywhere.
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The Giddy Delights of Trompe L’Oeil Candy
The New York Times – T Magazine:
The long history of — and current appetite for — trompe l’oeil confections.