Here are a few restaurant suggestions in Florence, as well as a few shops and top hotels. These top stars are for the world of Cibreo, my favorite for sure. The café is the place that I love the most. The Theatre is interesting to say the least and has …
I love to play with my food. In this case, this doesn’t mean fondling, squishing it between my fingers or throwing it up in the air. It’s like painting. I like to have a a few raw ingredients in front of me and let my imagination go to town.What flavors …
Ingredients: 1 1/2 pounds vine-ripened plum tomatoes 1 envelope (about 2 1/2 teaspoons) unflavored gelatin 1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped 3 garlic cloves, minced 1 small hot red chili, seeded and minced (wear rubber gloves), …
Ingredients: 1 T- Bone or Porterhouse steak at least 3 inches thick and 3 – 31/2 pounds 1 bunch of fresh rosemary 1 bunch of fresh sage 2 T extra virgin olive oil + 3 T for greens Coarse salt and freshly ground pepper to taste 6 cups arugula …
Ingredients: 3 ears of corn, sliced lengthwise from the cob 1 shallot, minced 1 onion, chopped fine 3 T butter 1 T of ex.virgin olive oil 1 1/2 cup of grated parmigiano reggiano I cup arborio rice (or vialoni nano or canaroli) 1 cup of white wine or champagne …
Ingredients: 4 medium beets (try the cooking method you prefer). If they are cooked whole, slice into quarters. 1 small red onion, thinly sliced 1/4 cup of ex virgin olive oil, plus extra to finish 3 T sherry vinegar 1 to 2 t of Tabasco or Cholula hot sauce …
“Now,” he says, “people hardly have time to stop. They are in a rush. No time to stop and talk, much less savor a taste.” Dreadful, I think. Surely it’s our (fast-paced American) fault. Do we all want such a place to go? Or just certain types of people?
Italian life, Florentine life, is what I dream of. This is the first spring in a very long time that I am not in Italy, but one of the recipes that transports me from whatever kitchen I’m in to my apartamentino in Florence is Pollo Spaccato e Speziato or spicy spatchcock chicken.
Soon we will be sailing the islands off the Bay of Naples and the Amalfi coast again. My mouth is watering for these staple little fish. I’m having anchovy dreams.
“Inside the kitchen of local culinary-tour maven Peggy Markel…Markel channeled the elegance and utility of natural materials typically used in kitchens in Italy, Morocco, Spain, and India into her floors (wood), walls (clay), and counters (marble). But she also incorporated functional items, like deep kitchen drawers and a farmhouse sink, …