Stuffed rice balls (aka "arancini" in Sicily," "supplì " in Rome) are too rarely given the deliciousness they're due. Too often they're mediocre productions, uninspired and unsatisfying. But while in Rome, I had some fantastic versions at Gabriele Bonci's Pizzarium....
Last weekend was New York's Charcuterie Masters, an event held at Flushing Town Hall. In all my years within the food industry, it was probably one of the few food related show's I've visited. I have to get out more often, as it was great! My local butcher,...
Usually at work we reserve lobster for the summer, whether served alone or in various guises, garnishes and salad. But this autumn - and more recently - I've brought into more regularly to the menu. It's always popular. Lobster poached in butter, then served...
It may be nostalgia. It may be January's chilly temperatures. Maybe the two go together. Regardless, I've been going into a retro food phase. Most recently I made quenelles, the classic pike or fish dumpling poached and blanketed with lobster sauce. I've also returned...
Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a splash of Korean mustard (Burnt & Salty), it was a simple process. Reheat some sliced pork, spread some oily slicked broccoli...
Sottocaso is the name of a pizza group that is inviting and delicious. There are three New York City locations; Boreum, Williamsburg and soon in Harlem. My friends Laura Giromini Arrigoni and husband Luca are the team firing up these fine pizza...
Feel free to follow us on social media for the latest news and more inspiration.