The Gannet Q&A: Katie Parla – The Rome food writer on an unforgettable meal in Bodrum, her current food obsession, and why you can’t beat pizza for breakfast
Cacio e Pepe – An exclusive recipe from Katie Parla's new book Tasting Rome, this classic Roman pasta dish is made with ground black pepper and heaps of pecorino cheese
6×6: Katie Parla – The Rome-based food writer picks her most memorable dishes of the past six months, including Italian stone fruit, Turkish mezze and a legendary New Jersey pizza