In Parm Bones: How to Raise Flavor From Foods You Might Throw Away, Zingerman’s Mo Frechette outlines tricks traditional, i.e. frugal, ie savvy cooks use to amplify flavor from the last bits of ingredients. They’re essential, as is this Parm Bone Broth recipe.
Read Moreolive oil strategies, from batali’s faves to d-i-y
In a recent interview on Nowness’ FB page, superstar chef Mario Batali was asked what olive oils he “swears by”. The answer: “Da Vero from Healdsburg, Primo Olio from Sicilia, Castello di Ama and Capezzana from Toscana.” We’ve tasted three of the oils he mentioned and they ARE stunning, as well as pricey and not easy…
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