Cooking with Carafoli
I write and develop recipes for numerous publications on a variety of subjects relating to food. Here are my favorites including my papers from The Oxford Symposium on Food and Cookery. Enjoy!
Cooking in Mexico
Warm breezes, freshly made tortillas and a rainbow of produce are all part of Mexico's magic. (Photo: John Carafoli)
Exquisite eating in England 
Vongole in Padella (clams with cannellini beans, tomato, chilli, basil, bruschetta, and lemon) is a wonderfully fragrant dish that looks even more dramatic when served with clams in the shells.
(Photo: Kevin Mingora)
Pros create entertainment poetry

John Murelle, far left, reacts as chef Gilbert Pepin and columnist John Carafoli cook scallops. (Photo: Matt Suess)
Fire up the grill 
Vegetables are grilled over direct and indirect heat in this photograph from Food Photography and Styling by John Carafoli. (Photo: Brian Hagiwara)
Articles
Oxford Symposium
Tempting the Palate
Amarcord: the Flavour of
Buried Memories
New York Times
A Fall Jam Keeps a Village in
Step With Its Italian Roots
Cape Cod Times
'50s fare makes comeback
Al fresco kitchen
The dreaded anchovy
Avoiding restaurant disasters
Breakfast of champs
Cooking should be child's play
Desserts of Christmas past
Cooking in Quintana Roo
Cornmeal comes home
Dinner reading
Easy holiday entertainment
Eating Italian
Getting the most out of eating out
Exquisite eating in England
Pros create entertainment poetry
Feeding Aphrodite and Adonis
Fire up the grill
Guess who's coming to dinner
Handle with care
An Italian adventure
Keeping it on the Cape
Paella pan cooks up vacation
Pasta permutations
Double boiler makes perfect polenta
Picture-perfect
Recipe for recovery
Savoring the Cape's harvest
Soaking the senses
Solitary dining
Steamy and easy
Taking vacation home with you
Vacation fare is a lasting souvenir
Edible Cape Cod
The Flavors of Maricel Presilla with Local Cape Cod Ingredients