Chef Nabil Hassed of Rome's Salumeria Roscioli puts his own spin on gricia, the classic Roman pasta made with guanciale (cured pork jowl) and pecorino cheese. Instead of leaving the guanciale soft ...

Be sure to heat the tortillas in a hot skillet before stuffing them with the ricotta-kale mixture. Warming them up first makes them more pliable and less likely to break during the stuffing and ...