Danny is a writer living in Los Angeles, California. His work has appeared in the LA Times, LA Magazine, Eater, and The Takeout. Currently, he is a staff writer for the taste test website Sporked. Danny is also a former line cook, having cooked in restaurants since the age of 16. A Pennsylvania native with Italian and Greek heritage, Danny grew up in a small town with plenty of Middle-Eastern influence. So, he loves fresh pasta, pepperoni rolls, Pittsburgh salads, kibbeh, lamb, and dolmas. Mangiamo!

Danny Palumbo

Source link

You May Also Like

Forget Mustard—Ungodly Spoonfuls of Chimichurri Make This Chorizo Sandwich Sing

Why It Works Lightly toasted bread adds crunch and absorbs spoonfuls of…

I Can’t Stop Raving About This Top-Tier Meat Delivery Service (I Scored You an Exclusive Discount!)

The Kitchn received compensation for this post, which was written and edited…

Smoked Pork Loin with BBQ Rub and BBQ Sauce

This perfectly cooked Smoked Pork Loin will leave you licking your lips…

Creamy Blue Cheese Dip Is the Best-Ever Pairing for Spicy Wings

There really isn’t another dip like blue cheese dip. Not only can…