Food & Nutrition

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

“Restaurants are kind of like airplanes,” activist-musician Moby tells me recently via Zoom from his home in Los Angeles. “They should be run by people who know what they’re doing.” We are talking through these current times of ours, and how the pandemic amicably ended his partnership with the vegan comfort spot in LA, Little Pine, that he had owned for several years. It’s now the subject of a cool new cookbook—which serves as a memory book of recipes and stories for the artist born Richard Melville Hall and his Silver Lake canteen. Moby has been a vegan for over 30 years, starting his plant-based journey when the diet leaned more into soft breads and nut butter, and the Amy’s Kitchen frozen meal, than the smart and deliciously egalitarian cooki...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...