Fabio Picchi, owner and chef of the restaurant Cibrèo in Florence, takes full advantage of seasonal abundance from the Sant'Ambrogio market next door. He delights in using traditional ingredients in novel ways, as his refreshing tomato aspic illustrates. It's a spicy tomato sauce with a wiggle (barely set), which is bright red, speckled with herbs, zapped with chilies and garlic, and much more fun than the conventional ladies-lunch aspic. Can be prepared in 45 minutes or less but requires additional unattended time.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.