Sublime
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most of the serious cooks we know use supermarkets only to stock up on basic commodities. They buy their meat, bread, oil, wine, and produce from small specialist shops, as their mothers used to do. And if they live in or near Avignon, they shop at Les Halles, one of the best food markets one could hope to find, in France or anywhere else. It’s on
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Gordon Ramsay
For the most part, peperoncini are used moderately for gentle heat and spice in Italian cooking. The most common way of cooking with them is to add a small piece (say 2.5cm) of fresh or dried peperoncino (generally whole but sometimes chopped or crumbled), along with the garlic to the olive oil, then fry both gently to coax out flavour and heat –
... See moreRachel Roddy • An a-Z of Pasta
1 pound lean ground beef
1/2 pound veal
1/2 pound ground pork
2 large eggs
1 cup grated Pecorino Romano cheese
1.5 fresh parsley, chopped
1 garlic clove, minced
kosher salt and ground black pepper
2 cups plain Italian-style breadcrumbs
2 cups cold water
1 cup olive oil
1 garlic clove, smashed
In a large mixing bowl,... See more
SuperSassyPantz • Rao's Marinara Sauce
He takes out all the implements and ingredients before he starts to reduce any unnecessary movement during the cooking