Chef Nabil Hassed of Rome's Salumeria Roscioli puts his own spin on gricia, the classic Roman pasta made with guanciale (cured pork jowl) and pecorino cheese. Instead of leaving the guanciale soft, he ...

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until ...

To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called ...

View post: We Asked a Dietitian to Design the 'Perfect' Healthy Lunch Plate to Beat the 3 P.M. Slump. Here's the Formula to Follow Hog’s have faces that only a gourmand could love. Though still rare ...

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs. Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and ...