Emiko Davies, Food52

Emiko Davies


Canberra, ACT, Australia

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Past articles by Emiko:

Putting Down Roots in a 221-Year-Old Kitchen in Italy

When the writer renovated her kitchen early this year, it was her thoughtful response to a year of uncertainty. Here, she shares her durable, sustainable picks. → Read More

A Parmigiana Without Tomatoes? It’s Not Just Possible, It’s Fantastic

Cheesy, creamy, and vegetarian, this simple parmigiana is the perfect weeknight meal—no noodles or tomatoes required. → Read More

Homebound: Our Life in Italy Is Forever Changed, but We’re Not Losing Hope

Florence-based writer and cookbook author, Emiko Davies, shares about her changing relationship with the home in this essay set during a coronavirus quarantine. → Read More

A Dessert Lover's Guide to Turin, Italy

These are the best places to eat desserts in Turin, Italy. If you're not planning a trip there anytime soon, we've also included three dessert recipes you can make at home. → Read More

Meet Gnocchetti, the Itty-Bitty Gnocchi Your Sunday Dinners Are Missing

Learn how to make these itty-bitty gnocchi from scratch, and then blanket them in a creamy lemon goat cheese sauce. Get the full recipe here. → Read More

6 Stuffed Pastas for All the Ravioli Fans Out There

Break out those pasta rollers! → Read More

An Insider's Tour of San Miniato, Tuscany, Home of the World's Best White Truffles

The little Italian town that has it all. → Read More

Juicy Stuffed Tomatoes, the Roman Way

A very cool trick gets those rice-y insides all *bellissimo*. → Read More

Fry Lamb Until It's Crunchy (the Tuscan Way)

It's the simplest way to welcome spring. → Read More

Salami & Melted Provolone Hide in This Almost-Too-Perfect Easter Bread

Take it from the Neapolitans. → Read More

In Venice, Less Is More

See: elegant shrimp & artichoke risotto. → Read More

This White Chocolate Cake Has a Surprising (Erm, Leafy) Ingredient

And yet it works beautifully. → Read More

The Cheesy, Lazy, Pizza-ish Toast I Make When I'm Super Cranky

For when you need food—and a hug—ASAP. → Read More

No Flour, No Butter, Yes Flavor: Meet the Alto Adige Poppy Seed Cake

An airy, delightful Italian-Austrian cake to dress up or down, however you please. → Read More

You Know French Onion Soup—But Do You Know Its (Less Fussy) Tuscan Mother?

A simpler, just as onion-y, vegetarian-optional bowl of comfort. → Read More

Top Your Turkey With This Creamy, Savory Sauce (Not Gravy!)

A variation on a classic northern Italian dish. → Read More

Cozy Up the Tuscan Way—With Hearty, Kale-Filled Bean Soup

Pancetta is optional; squash or pumpkin is mandatory. → Read More

Beef Involtini: Fill, Roll, Sear, Douse, Done

An easy Italian classic that is perfect for using what you have on hand → Read More

If You Like Pearl Couscous, Try Fregola

Fregola (known as fregula in the local dialect) is an ancient handmade pasta produced on the island of Sardinia, where it has been made the same way since the 14th century. Semolina or durum wheat flour is poured into a special terracotta bowl, and tepid water (often mixed with saffron and a pinch of salt, with or without an egg yolk) is dribbled onto the flour with one hand, while the other… → Read More

The Italian Condiment Your Cheese Plate Needs Pronto

There are many ways to *mostarda*, from traditional to no-recipe → Read More