Here Is Your Slogan & Something Else Here
There are two glaring reasons why I’ve never made risotto:1) I’ve been tricked into ordering risotto three times in my life, each time expecting to finally see the magic in this sticky,...
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This is my original take on Tourte aux blettes, a sweetened swiss chard tarte that’s been popular in France since the 14th century. There are may variations on this dish but the constants are...
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Ingredients: 2 cups port (aged is better, but get what you can afford) 2 cups sherry vinegar 3 tablespoons canola oil 1 pound fresh wild mushrooms (I basically walked into the grocery store and...
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Even if you’ve only learned about Italian culture from staple mafia movies “Goodfellas” and “The Godfather,” you know that the concept of “respect” (earning, giving, exemplifying)...
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I’ve always thought of ravioli as tiny, warm envelopes of wonderment. This recipe tastes the reference literally by creating small enveloped of pea and pesto puree. Milder than an actual pesto...
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This sauce was written as one component of my experiment to deconstruct a Moroccan Tagine and reimagine it in ravioli form. The main part of the entrée— the squash and carrot ravioli— had a...
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