Sublime

'Beef Parmentier'? 'Shepherd's pie'? 'Chili special'? Sounds like leftovers to me.

On the right as you enter Via Fieschi, a pair of neighboring, fiercely competitive gelaterias jockey for your business. Both display my book, but my favorite is the second place, Alberto’s Gelateria (at #74). Before ordering, get a free taste of Alberto’s miele di Corniglia, made from local honey. His lemon slush (granita) takes pucker to new heigh

potato-zucchini pancakes.

TOPINAMBOURS BOULANGÈRES Jerusalem Artichoke & Potato Gratin I like to adapt the classic potato boulangère by adding other root vegetables – in this instance, Jerusalem artichokes. A wholesome and filling dish, this is easy to prepare and will keep in the fridge for a week. Good with chicken and red meat.

It would be difficult to imagine a more agreeable place to have lunch on a fine sunny day than the terrace at Péron. High on the Corniche Kennedy, the restaurant offers an irresistible combination of fresh fish, fresh air, and a glittering view of the Frioul islands and the Château d’If. It is a setting to sharpen the appetite and bring on a holida

MADAME SOLIVA, the eighty-year-old chef whose nom de cuisine was Tante Yvonne, had first told us about an olive oil that she said was the finest in Provence. She had better credentials than anyone we knew. Apart from being a magnificent cook, she was olive oil’s answer to a Master of Wine. She had tried them all, from Alziari in Nice to the United

Minor's chicken and lobster base

As três decisões básicas sobre sal são: quando, quanto e como. Faça a si próprio essas perguntas todas as vezes que começar a cozinhar.

Without that moment of inspiration, Child would never have changed from independent-minded socialite and wife doing government work to chef, best-selling writer of a definitive guide to French cuisine, and global television celebrity, who worked tirelessly from her midlife transformation until her death.