Mariarosaria Bruno
Journalist
Latest
Nostalgic for the 1980s? Here's everything you need to know for preparing a prawn cocktail, with tips and a recipe from chef Vito Mollica.
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Are dessert-only menus a fleeting fad, or the start of something much bigger?
An Intimate Experience with Culinary Icons – From private dinners to hands-on demos, guests get rare access to top chefs and winemakers.
Why LA is suddenly obsessed with authentic Italian panini.
Easy
45MIN
This bold, umami-rich sauce reimagines XO sauce without seafood, blending smoky tea, pancetta, and seaweed for a deeply complex flavor.
I am tragically allergic to shrimp and scallops, both of which are essential ingredients in standard Cantonese...