Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Continue reading
A simple shrub is made from fruit, sugar, and … vinegar?
Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Continue reading
by Peter Moore
The other night dreamed I was cooking square Brussels sprouts. The next day I went out and bought some largish sprouts. Continue reading