A proper Bistecca Fiorentina is taken from the Chianina draught cattle native to Tuscany. It’s a Porterhouse cut, so effectively a T-bone taken from the thick end. This means …
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This is one of the first Japanese recipes I learned how to make when I moved to the US for university and was very far from home, and it …
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Mont d’Or is a seasonal cheese from the Jura Mountains. It’s produced only in the colder months between August and March. The cows graze on the rich pastures of …
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Stories abound about the origins of this dish—who was Norma?—but the name of this recipe most likely came long after its “invention.” Indeed, pasta with tomatoes and …
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Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need …
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One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that …
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Yolanda and I went to City Island in the Bronx a couple of years ago to check out one of the many old-school seafood restaurants there. The house appetizer—garlic …
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This recipe originating from Italy’s Emilia-Romagna region is so easy and requires just a handful of ingredients, making it ideal for those nights when you want a homemade meal …
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This is the ultimate autumn recipe. I’m heading to the vineyards of Burgundy to cook this, in November perhaps, when new season Gamay is washing around in abundance, eyes …
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I have eaten a lot of carbonara in Rome in the name of perfecting this recipe, so I hope my larger dress size is worth it! Some have been …
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This dish is also known simply as polenta e schie indicating how important it is that these prawns, tiny grey shrimp that are fished out of the Venetian lagoon, …
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I do love a good, spicy kung pao chicken. This recipe is quite spicy but you can, of course, adjust the amount of chillies. The dried chillies are added …