The most perfect tomato salad I’ve ever had was made by wine writer Anthony Giglio following the formula of Lucia Lo Presti, his Sicilian mama-on-law. Here’s her formula.
Read MoreCharred, Hot-Roasted Peppers with Pimenton de la Vera
As I get older, my cooking gets simpler. I find myself creating short cuts and innovations on recipes I created years ago, as a way to feed myself and friends more easily. Hankering for the flavors of smoky piquillo peppers I used to love in Spain, I hot roast sliced peppers dusted with smoky paprika…
Read MoreClassic Chicken Liver Pate + An Artfully Lightened Version after Michel Guerard
My Classic Liver Pate, deeply enriched with butter, cream and cognac, makes a divine and satisfying appetizer or hors d’oeuvre. For those that don’t want such richness, I came up with a lightened version achieve with the same luxurious effect.
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