A few years back the Times ran an article about Lior Lev Sercarz, a professional chef who hails originally from Israel and has honed his professional skills in the kitchens most notably of
For Americans, the bar to be charmed by anything British gets set plenty low. We love the accent, the funny words, the history, the royal baby. And we used to love making fun of the food.
This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.
The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil
In a year when the electorate is embracing angry old white men, discovering that a dead white man who was best known for his roles in horror movies was not only a serious gourmet cook, but coauthor
“Too bad there aren’t more recipes like this in Prune, because Gabrielle Hamilton has comfort food down cold: rich, rustic food made with copious amounts of good fat and salt.”
“. . . expertly adapted for home use and offers many dishes worth trying and adding to your repertoire . . . I just don’t like the idea of being given a regifted item.”
