A number of years ago I received a request from a woman that I did not know, who had gotten my name somehow, from somebody and that’s about all I…

The opening of il Giallo Osteria & Bar is the culmination of many years of work, life experience, ups, downs, trial, error, close calls and so on, yet the best…

While I was living in Italy I had the opportunity to cook for the late and great Italian cook book writer Marcella Hazan at my sister’s apartment in Venice. Marcella lived half of…

One of the hidden dangers in American life has one of the easiest fixes: 62% of American workers eat lunch at their work station. This video from The Atlantic, compellingly…

It was a late August afternoon, humid, hot, sticky and I was in the kitchen while the others were on their break, mine was in a half an hour or so,…

At il Giallo, certain ingredients are so important our chefs hold them sacred, among those are fresh basil, extra virgin olive oil, Parmigiano Reggiano, Mozzarella di Bufala, and vine-ripe tomatoes.…

Choosing what to drink with what you eat is a complex task that depends on a mix of instinct, practice, tradition and folklore. If you ask 10 random diners to…

The key to Italian eating, no matter where you live, is to select ingredients that are fresh, in season, and local. Ensuring that meals are enjoyed at the height of…

In Italy, fathers are honored during the Feast of Saint Joseph, which falls on March 19th every year. Chances are, if you live here in Atlanta, Father’s Day was the…

Italy has 20 distinct regions, each with their own distinguishing cuisine and cultural traditions. In this new series, we’ll explore the regions individually and talk about the foods that they…