Jeff Cioletti

3/17/20

Dublin over with a good glass of poitin

When I think of the finest drinking experiences in my life, my mind immediately takes me back four years to…

6/5/19

Making up for lost time with the Baltimore pit beef

Pit beef is the greater Baltimore area’s answer to barbecue. The charcoal-cooked, thinly sliced roast is as iconic…

4/18/19

Why confine pepper-and-egg sandwich season to just 40 days?

One of my favorite pizza spots growing up was Pizza Town USA in Elmwood Park, N.J., near an early location of my…

3/20/19

So you want to be an Italian meatball baller

In my travels, I have chomped on crispy dead crickets atop a salad like they’re croutons and sawed through a rubbery…

2/22/19

How I learned to make Sunday sauce from my huge Jersey family

I’m reaching way back to the earliest memories of my youth, to the first pasta accompaniment I ever knew and loved:…

1/13/19

Fondue, Imma let you finish, but raclette is the best melted cheese of all time

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

12/9/18

There’s only one requirement for authentic pasta all’Amatriciana

Next time you see pasta all’Amatriciana (more often than not, it’s bucatini all’Amatriciana) on a menu, don’t order…

12/2/18

Only a real jabroni would make baked ziti and not use ziti pasta

Thus begins my open letter to a disturbing number of pizza joints and red-sauce Italian-American restaurants: If…

8/7/18

How to master cacio e pepe, the deceptively difficult paragon of pasta

The first time I attempted to make cacio e pepe, I thought it had to be just about the easiest pasta dish to make,…

6/17/18

Pity the fool who can't love pasta fazool

If you’re like me (from New Jersey with a last name ending in a vowel), you very likely grew up eating “pasta…

6/12/18

The country’s best chili dog is New Jersey’s deep-fried Hot Texas Weiner

I may call the Washington, D.C. region home these days, but I spent the first 93 percent of my existence in…

5/1/18

A guide to using rum, from tiki to Old Fashioneds

If there’s ever been a truly global spirit, it’s rum. No single country, island, or region can truly claim to “own”…

4/2/18

Open up to the singular zestiness of rye whiskey

Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…

3/19/18

Ease yourself into the singular joy of sake