Watch Rob Zwirz, exec chef at Lupa Osteria Romana, cook a delicious braised rabbit leg with spicy heirloom tomato sauce, crisp-smashed potatoes, crunchy summer beans and a buttermilk dressing.
What could be better than an ice-cold lemonade on a sweltering summer day? How about an ice-cold BASIL lemonade?????
Out on October 4th, 2016!
The classic Maine-style blueberry pie may come out a little on the soupy side. That’s how it’s meant to be; ask anyone from Maine. Served with a scoop of ice cream, it doubles as a sauce! Wild Maine blueberries are smaller and a little more tannic and definitely worth the search. This recipe and…
Watch chef Josh Laurano build a decadent and beautiful caviar service, as served at La Sirena. Premium caviar is paired with potato bomboloni, chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps.
We serve these with our caviar service at La Sirena, along with chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps. If you’re not going all in, these bomboloni are also fantastic on their own and make great finger food for parties.
Peaches roll in late July, stealth in juicy promise. Italians eat them at harvest temperature, but I like mine cold from an ice bath. This mezcal cocktail combines the smoky Mexican spirit with cold peaches, mint, lime and tonic and will have you dreaming of the state fair…
Watch the creation of the heirloom caprese at Otto –sweet summer tomatoes, briny fresh mozzarella, five kinds of basil and a tomato water vinaigrette. This is summer in all its glory.
Scarpariello is “shoemaker” in Italian. Here, “shoemaker’s” chicken may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day, but I am pretty sure it is not a traditional dish in Italia. It is probably more a “Little Italy” dish, born of southern Italian roots somewhere…