Pan bagnat, which translates as “bathed bread,” originally made use of stale bread, which was broken into rough chunks and tossed with tomatoes and olive oil. The recipe has …
Cookbooks
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Since I chose to name my cooking school after this emblematic dish of stuffed vegetables (petit means “small” and farcis means “stuffed”), I needed to come up with a …
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This versatile dough can be used as a base for many different toppings, most famously slow-cooked onions, anchovy, and olives for Pissaladière, or for Tarte à la Tomate, with …
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My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro and is one of the traditional dishes that Venetians take on …
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Beef green curry is incredibly delicious and, personally, I prefer it to the more popular chicken green curry. The most important thing is to use the right cut of …
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A Bloody Mary is never a bad idea. In fact, I enjoy them so much I’ve started exploring how else I can use their key ingredients to create flavour. …
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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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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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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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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 …