{
    "author": null,
    "date_published": null,
    "dek": null,
    "direction": "ltr",
    "domain": "cooking.nytimes.com",
    "excerpt": "Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips. That\u2019s why making your own is so satisfying These melting little rounds are rich with olive oil…",
    "lead_image_url": "https://static01.nyt.com/images/2016/06/15/dining/15CRACKERS1/15CRACKERS1-mediumThreeByTwo440-v2.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Black Pepper Taralli Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/1018175-black-pepper-taralli",
    "word_count": 311
}