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February 17, 2022
This is TASTE 91: Missy Robbins

Today on the show we are speaking with one of the clearest and most singular voices in Italian cooking in New York City, Missy Robbins. In the episode, we turn back the clock to the heady days of Missy running two major NYC restaurants in the late aughts, as well as discuss her current hit Brooklyn restaurants Lilia and Misi. We also talk about her new cookbook, Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes, which she wrote with our former TASTE colleague and friend Talia Baiocchi. We find out about the duo’s extensive research and reporting, and how the book has taken off online since it was released last fall. Have you spotted folks stamping out pasta coins on the internet? We have.

Additional Reading:

45 Pasta Shapes and Counting [TASTE]
Recipe: Spaghetti alla Puttanesca [Pasta]
Recipe: Spaghetti with Colatura and Bread Crumbs [Pasta]
Buy the book: Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes

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Matt Rodbard

Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.