Books, food, fiction.

As a book critic, I've written dozens of reviews of novels, story collections, and memoirs. For a year at The Rumpus, I served as Interviews Editor overseeing an editorial and freelance team. I wrote about food usually through the lens of history with a particular focus on Italian and Italian American cuisine. My fiction is often rooted in the speculative and near future dystopias.

Download High Resolution Image
Photo credit: Annmarie Pisano

Select Bylines

For a full list of publications, please view my CV available online here.

Food & Wine


General Nonfiction



Red Sauce How Italian Food Became American by Ian MacAllen, cover

Available Now

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine.