Restaurant brand says it is championing meat by creating a new food category.
This recipe comes from “A Grandfather’s Lessons: In the Kitchen With Shorey” by Jacques Pépin. Curly Dogs With Pickle Relish Introduction This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and […]
An easy recipe for Chicken Suprêmes in Persillade from Jacques Pépin.
It’s only October, but if packing the kids’ lunchboxes has already become a daily chore, take a few clever tips from these chefs.
This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Potato Croquettes Crocchette di patate Makes 16 croquettes G: My mom was a very busy schoolteacher, and on Saturdays, she worked half a day in the morning. She would finish her job, pick my brother, Fabio, and […]
This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Layered Polenta With Broccoli Rabe Polenta pasticciata vegetariana Wine Pairing: Young Sangiovese Makes 6 to 8 main course or 10 to 12 appetizer servings Soft-cooked polenta is often served as a side dish to sauced main courses. […]
This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Meatballs With Tomato-Mint Sauce Polpettine con salsa alla menta Wine Pairing: Ideally the same Chianti used in the recipe, or its riserva Makes 4 to 6 servings We eat meatballs in the Tuscan manner, without pasta. We’ll […]
NEW YORK—The lettering on the awning stands out: “Addeo and Sons Bakery, Quality Baked Goods.” The neat cursive letters painted in red remind you of an earlier time. Once inside, you’ll feel like you’ve traveled back to the 1940s. Vintage models of bread-slicing machines and kitchen scales are still in […]