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…
How To
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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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Ricotta means ‘recooked’ in Italian. It takes its name from the cooking process of reheating the sweet whey from a rennet-made cheese after it has acidified further, for the…
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In our house, unless we use a baguette right away or an Italian loaf in a few days, it tends to get hard, stale, ignored, and ultimately thrown away.…
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Have you ever wondered how to pair honey with cheese? It sounds good – but how does it work? Is there a method to the madness? If you’re looking…
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Basics of storing and serving cheese We are suckers for artisanal cheeses, and we love learning about different cheeses, discovering new cheese shops, and visiting dairies in California and…
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We always thought that you needed a machine to make Cavatelli pasta, but that’s not true. All you need is some flour, water, wooden board, and your two hands.…
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We make pasta all the time. Do you want to cook pasta like an Italian? Here are a few mistakes not to make while cooking pasta. They’re simple but…
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During our weekend at The Resort at Paws Up, we had the opportunity to learn how to get the best grilled salmon with the skin on. As part of the Cookbook…
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When the weather is warm, we love to use the grill. Nothing in the kitchen can truly replicate the flavor of grilled food, and it’s also a great way…
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With cherry season upon us, we’re making everything from cherry tarts to cherry clafoutis. If you’re using fresh cherries, it’s important to know how to pit cherries. We wondered,…
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Do you want to make perfect pasta like an Italian? We’re sharing six tips that we’ve learned over the years from our Italian friends on how to make the best…