DEAD CHEF

What I love the most about Italian cuisine is its simplicity. There are so many fantastic dishes that rely on just a handful of ingr...

In the past years, there have been few things that made me happier than the rehabilitation of the egg as a health food. It is real...

One of the main differences between Dead Chef and a serious food blog is that the serious food blogs publishe holiday recipes on time, so...

I don't know how many self-professed "bachelors" are among the readers of this blog, but I'll dedicate this post to ...

    Here I am with a recipe that has been wiggling in my brain for months: pumpkin ravioli made with chestnut flour.  I LOVE chestnut f...

I woke up this morning and was shocked to see it's October and not August. Where did late summer go? Halloween decor has been gracing...

Pesto is one of those godsend products that can solve any meal with minimal effort. Just slap it on pasta or other grain/starch produ...

Ever since I moved to the United States, I am regularly confronted with the strangest assumptions about my Italian lifestyle. Everything fro...

As promised, here's my almost-magic technique for cooking perfect pasta... so perfect you can serve it to your Italian guests without fe...

Nine years ago I moved from Italy to the United States into a very gastronomically-conscious community, so I'll say from the start that...

There are few strict rules about pasta condiments in Italy. Some are verbalized ("no grated cheese on seafood pasta"), others ...