SCALLOPS WITH PANCETTA AND GRATTONI
I ADORE SEA SCALLOPS, BUT IT TOOK THE CHEF AT LOU IN LOS ANGELES TO TEACH ME HOW TO COOK THEM PROPERLY. HERE THEY ARE PAIRED WITH GRATTONI [Read More]
More DetailsI ADORE SEA SCALLOPS, BUT IT TOOK THE CHEF AT LOU IN LOS ANGELES TO TEACH ME HOW TO COOK THEM PROPERLY. HERE THEY ARE PAIRED WITH GRATTONI [Read More]
More DetailsTREVISO IS SHAPED LIKE BELGIAN ENDIVE AND LOOKS AND TASTES LIKE RADICCHIO. YOU CAN SUBSTITUTE EITHER OR MIX TREVISO WITH ENDIVE FOR A CONTRAST IN TEXTURE. CREME FRAICHE, [Read More]
More DetailsTHERE ARE MANY RECIPES FOR CHICKEN WITH VINEGAR, BOTH FRENCH AND ITALIAN. THIS ONE BELONGS TO MARCELLA HAZAN. THE SECRET INGREDIENT IS A CHOPPED MIXTURE OF FRESH ROSEMARY, [Read More]
More DetailsCAVALO NERO OR BLACK KALE HAS A BEAUTIFUL DARK GREEN LEATHERY LEAF AND TASTES LIKE IRON-ENRICHED SPINACH. BECAUSE OF ITS TEXTURE, IT NEEDS AN HOUR OR SO TO [Read More]
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