Sharing History | Gigot d’Agneau

Sometimes a memorable meal transcends your kitchen tools and cooking techniques.  Instead, it’s a celebration that connects you to your friends, family, and culture.  That’s what happens when you cook a leg of lamb.  It isn’t particularly complicated, but the result is magical.  If you appreciate the cut and revere the process, history will carry… Read More Sharing History | Gigot d’Agneau

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Winter Kitchen | Zuppa di Cavoli

Every winter kitchen needs a good, sturdy soup.  This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile.  The leftovers even result in perfect little hors d’oeuvres.  Who knew? While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make… Read More Winter Kitchen | Zuppa di Cavoli