Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

Plum tomatoes, extra virgin olive oil, garlic, basil, flat parsley and Romano cheese add ‘absolutely delightful’ flavor to Crudo Sugo, which means ‘raw sauce’ in Italian. Our test cook’s ingredients ...

In our collective culinary imagination, there is a mythical Italian grandmother perpetually simmering a pot of ragu. This nonna rises early to visit the butcher. Then she heads back to the kitchen to ...

This tomato sauce is a consummate example of Italy’s “cucina povera” (literally “poor kitchen”), a dish of making do, and so variations abound. It comes from the town of Amatrice in northeastern Lazio ...

A recipe for house-made spaghetti with sugo by Rita Macali from Melbourne restaurant Supermaxi. “This is a very simple pasta from my town, Carpineto Romano, a beautiful rustic dish close to my heart.

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