With winter behind us, spring drinking is lighter and less brown usually, and I love a Sea Breeze. We Italianize it with grappa and I use my biz partners’ brand because it’s the real deal.
I was in Haiti with my pal José Andrés and he kept talking the whole trip down about rum sours… he was entranced and enchanted and as usual it turns out he was pitch perfect and right on the money.
Pappa al pomodoro is a rustic dish with flavors of home cooking and end of summer comfort food. While this traditional Tuscan dish is typically eaten hot or at room temperature, I prefer it slightly chilled when tomatoes are at their peak in early September. My chilled tomato and bread soup will make you look as…
Esca’s Dave Pasternack makes a sensational crudo with fresh red snapper, zucchini blossoms and a kiss of lemon and olive oil.
I love to play with sweet and savory, and this garden-inspired cocktail does just that! Oozing with summery goodness, these “tomato-ritas” are the perfect drink for a late summer afternoon on the porch…or wherever you are. Bonus: you can make gazpacho or panzanella with the leftover tomatoes. Do it!!!
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.