This recipe, from my book Flavors of Tuscany (1998), comes from Dario Cecchini, the internationally famous butcher of Panzano, a village just off the highway through the heart of the Chianti country between…
Browsing Category
Recipes
-
-
Shad Running in Spring Rivers We talk a lot about eating seasonally, but truth to tell, there’s not a whole lot of seasonal things left in the food world, as a visit to…
-
To continue my saga of cooking fish, how easy it is to produce, and how good it is to have on our tables, I offer an exceptionally simple oven-roasted salmon fillet, quick…
-
-
-
I’ll be the first to admit it, US News & World Report is not exactly a recognized diet and health authority, but their journalists and reporters are demon researchers and they usually know what…
-
A number of eager cooks asked for a recipe for the panettone bread pudding that I put up on Instagram last week. It’s baked with a caramelly sauce, basically just melted butter…
-
-
-
This is the talk, with a few illustrations, that I was invited to give on August 15 at the Island Institute, a remarkable organization headquartered in Rockland, Maine, that promotes, celebrates and…
-
-
How do you say delicious in Italian? You could start with battuto. That’s Italian for a combination of chopped vegetables, sometimes with a little added cured pork (pancetta, guanciale, prosciutto, even a slice…
