What’s Cooking at Flour + Water: A Hispanic Heritage Month Pasta Inspired by Chiles en Nogada
How Penny Roma chef Alan Garcia turned Chiles en Nogada into our dream pasta.
Pasta People: Ciao Pappy's Francesca Pittaluga Spills the Sauce
The woman behind your favorite marinara on the cardinal rules of Italian cooking.
Kitchen Crush: Point Reyes Farmstead Cheese Company's Pimento Cheese Spread
Meet the cheese of the summer.
Pasta People: Ben Jacobsen on Why Oysters are so Important for Making Great Salt
Five questions with the Jacobsen Salt Co. founder who changed the salt game in the U.S.
All in the Family: A Celebration of Our Half-Million Donation for Zero Foodprint
Going family-style to help restore the climate.
What's Cooking at Flour + Water: We're Bringing our Favorite West Coast Restaurants to SF
Things are popping off at Flour + Water, Penny Roma, and Flour + Water Pizzeria this summer + fall.
Pasta People: How Brightland's Aishwarya Iyer Made 'A Better Olive Oil'
A Q&A with the visionary behind the brand that shape-shifted the home kitchen pantry.
This Summer: Can You Pasta Salad It?
We're making pasta salad out of (almost) everything this summer.