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 ...

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

Carbonara is not just a pasta dish: it is an icon of Italian cuisine, a concentrate of history, technique and passion. However, there is one mistake that many people continue to make, often without ...

Guanciale is some God-tier cured pork – fry it off and the fat will season anything you cook in it beautifully Eleanor Steafel is a feature writer whose work spans an improbably broad range of topics, ...

In this week’s cafe review, we take a trip to Plonk, a hidden spot in Oak Forest that features a slightly rougher crowd and far better food than you’d expect to find at a wine bar. It’s that study in ...