Donatella Arpaia co-founded the former restaurant davidburke & donatella with chef David Burke, the success of which propelled her to the forefront of the New York restaurant scene and onto New York’s 50 Most Powerful Women list by the New York Post and “40 Under 40” by Crain’s New York Business. She subsequently opened a string of wildly popular restaurants with Chef Michael Psilakis, including Dona, Anthos, Kefi and Mia Dona in New York City, and the recently opened Eos at the Viceroy Hotel in Miami. All have gained critical acclaim and countless awards, including a coveted Michelin Star for Anthos. Her first cookbook, Cooking in Heels, will be published by Rodale in 2010. Donatella will be returning as a judge on the 2nd season of Food Network’s “The Next Iron Chef.”
Instead of adorning your pasta with sausage and tomatoes, try using swordfish and olives for a change of pace and flavor.
This is a very quick and easy main-course pasta recipe that is full of flavor. I absolutely love the assertiveness of olives and capers, especially when paired with a meaty fish like swordfish. They just wake up the taste buds. And while the recipe calls for Greek olives, I honestly think you can use whatever is in the fridge; green Sicilian would work great, too, or Niçoise (but please, not the canned American variety). This dish would even be good served cold or room temperature the next day.
More than just recipes, Naples at Table is a history lesson on all things Neapolitan.
I love Naples at Table by Arthur Schwartz! Not only because Schwartz did a great job and the recipes actually work, but also because it is so well researched. It’s the kind of book that you can bring into bed; it’s a fantastic read, full of history about the region.
This New York pizzeria is certainly the place to go for those in search of a slice of heaven.
Keste serves fantastic pizza; it’s the closets thing to authentic Neapolitan pizza that I have found in New York City—and outside of Italy. I am a particular fan of the pie that comes with burrata, a fresh Italian cheese made from mozzarella and cream. The name "burrata" means "buttered" in Italian.
The visual excitement that abounds in Tokyo has an equally electrifying culinary scene to match.
Tokyo is hands down the most fascinating city I have ever been to from a culinary and cultural perspective. There are literally restaurants that focus entirely on a single ingredient, like eel for example.