Pasta alla Gricia: The Fourth Roman Pasta, Explained
There is a moment, in a good Roman trattoria, when a plate of gricia lands in front of you and…
20 min read
Author: Rachel Summers
Rachel founded CookingZone after five years of recipe development for regional food publications in the Pacific Northwest. She studied Culinary Arts at the Oregon Culinary Institute and spent four years in professional kitchens before shifting her focus to home-cooking content. Her work covers foundational American, Italian, French, and Mexican recipes, with an emphasis on weekend baking, comfort food, and the techniques that span both European and American home kitchens.
Cacio e Pepe: Three Ingredients, Total Precision
The first time I made cacio e pepe, it clumped. The second time, it broke. The third time, it was…
17 min read
Pan-Seared Duck Breast with Cherry Port Reduction
The Cold Pan Method Prep: 20 minutes | Cook: 25 minutes | Rest: 10 minutes | Serves 4 Place the…
18 min read
Crispy Chickpea and Roasted Cauliflower Bowl with Lemon Tahini
The Sunday Prep Every Sunday around four in the afternoon, I spend about 45 minutes in the kitchen making food…
16 min read
Whipped Feta and Spring Pea Crostini with Mint and Lemon
There are appetizers you make because they feed a crowd, and there are appetizers you make because they stop people…
17 min read
Roast Leg of Lamb with Garlic, Rosemary, and Red Wine Jus
A roast leg of lamb is the kind of dish that commands a dining table. There is nothing subtle about…
18 min read