In Tuscany, bread salad has been a crafty use of leftover bread for generations. In the last twenty years, panzanella has become very hip in retro-gastronomic nostalgia, ruling the menus in trattorie in the Boot and the States. The trick is the super-tangy vinegar that dresses this whole madness so that the crunchy-crisp vegetables…
Crisp, summery and delicious–who doesn’t love cucumbers? While there are tons of ways to prepare them, the basic technique is the same: peel ’em, seed ’em, slice ’em. Chef Dan Drohan of Otto shows us how it’s done.
Mario Batali FOundation Honors Dinner
Join us for an evening of fantastic food, wine, cocktails and conversation as we honor Gretchen Witt, co-founder of Cookies for Kids’ Cancer The evening will be hosted by Mario and John C. Reilly, featuring (funny) words by comedian Jim Gaffigan and delightful music by Billy Strings and Don Julin. This is one…
Despite James Bond’s insistence otherwise, martinis –as well as many other cocktails that don’t contain fruit or herbs–generally call for stirring rather than shaking to mix the ingredients and chill everything down to the perfect sipping temperature–without roughing things up too much and creating ice chips. Stirring is more of a science than you might…