In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…
I am mad for Lasagna. Those layers and layers of pasta and cheese and luscious fillings with hints of rich tomato sauce are some of my favorite things to eat. That explains why there are no less than four recipes on the subject, links which…
I am sucker for about three things that are going on in this particular recipe. I am a fan of Italian sausage, cream sauces and pasta. Throw a little basil on it for color and I found it irresistible. And for these early Fall nights…
Food & Wine Magazine’s September 2018 issue attempts a task that must have almost impossible. It’s the magazine’s 40th Anniversary issue and its editors had to decide which recipe best represented every single year’s output—literally hundreds of recipes. In Food & Wine, you can trace…
After I published this post, I shared it on Jonell Galloway’s Facebook page “Culinary Travel by Jonell Galloway, The Rambling Epicure”. One of Jonell’s readers got involved when I mentioned the multiple spellings of “biryani” and Jonell asked whether it was the English spelling of…
Food and Wine’s April 2018 edition was called “The Spring Wine Issue”. One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye. Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro. …
Navarra, tucked up under France in Spain. I’ll often ask Andrew if he has any requests for dinner. Most of the time he leaves me to my own devices. But when he does ask for something, I jump. This recipe is the result of his…
Scott Conant, Chef and Pasta Tester After I’d made this dish, it came as no surprise to learn that Food and Wine had named it one of 10 Best Pasta dishes when it first appeared in 2010. Judging the 10…
For all its popularity, ordinary supermarkets carry surprisingly few pasta shapes. Granted, they do have a good representation of the types of pasta the home cook needs. But they never come close to the staggering number of varieties you’ll find at a pasta emporium…
Dan Kluger and his boss, Jean-Georges Vongerichten in the ABC Kitchen In July, Food & Wine magazine announced its picks in its annual “Best New Chefs” issue. And it came as no surprise to us at all that the magazine had selected Chef Dan…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
