This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Meatballs With Tomato-Mint Sauce Polpettine con salsa alla menta Wine Pairing: Ideally the same Chianti used in the recipe, or its riserva Makes 4 to 6 servings We eat meatballs in the Tuscan manner, without pasta. We’ll […]

This recipe comes from “A Grandfather’s Lessons: In the Kitchen With Shorey” by Jacques Pépin. Curly Dogs With Pickle Relish Introduction This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and […]

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Potato Croquettes Crocchette di patate Makes 16 croquettes G: My mom was a very busy schoolteacher, and on Saturdays, she worked half a day in the morning. She would finish her job, pick my brother, Fabio, and […]

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Layered Polenta With Broccoli Rabe Polenta pasticciata vegetariana Wine Pairing: Young Sangiovese Makes 6 to 8 main course or 10 to 12 appetizer servings Soft-cooked polenta is often served as a side dish to sauced main courses. […]

HYDE PARK, N.Y.—The pan burst into red-hot flames. For a second, I thought, “This is it. I’ll be known as the clueless journalist who burned down the country’s most prestigious culinary school.” This being my first attempt at making a leek frittata, I had yet to understand, as I slid […]

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