Its leaves are tapered, dark green, with a surface reminiscent of a dinosaur's skin: hence the name dinosaur kale, which is ...

Emily Weinstein, the editor-in-chief of New York Times Cooking and Food, joins TODAY to make a delicious recipe for blistered ...

Pecorino Romano is the most common type of pecorino. Fiore Sardo is a variety of pecorino from Sardinia, made using a rennet derived from wild flowers. The aromatic Pecorino delle Crete Senesi ...

Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

Use a fork to beat eggs in a small bowl with a pinch each of salt and pepper, and a small splash of water. In a small skillet, heat a generous pour of olive oil over medium heat. Pour in eggs. The ...

This should take 10 to 15 minutes. Remove from heat and stir in Pecorino and butter. Plate polenta and top with roasted brussels sprouts. Drizzle with syrupy balsamic vinegar. Notes: Syrupy ...

By Alexander Nazaryan A group of Italian physicists has dared to tinker with the traditional recipe for cacio e pepe, the challenging Roman dish consisting of pasta, pecorino cheese and black pepper.