Makes 5 to 8 servings or 5½ to 8 cups We learn that “Tuscans are bean eaters” in Pino Luongo’s cookbook, A Tuscan in the Kitchen (1988). Look for white beans that are grown organically in the US or include heirloom white beans from Rancho Gordo or Community Grains. 2...
Makes 4 to 8 servings In the 80s and 90s, I taught cooking classes in London, England and around Europe (Amsterdam; Kiental, Switzerland; Berlin and Cologne, Germany; Rome, Italy; Tenerife, Spain; and on an organic farm in Kaz, Turkey). On one of several trips to...
Makes 4 servings or 3½ to 4 cups Blanching the Brussels sprouts before oven-roasting them makes for the most pleasing texture. 1 pound Brussels sprouts, 4 to 6 cups, stem ends trimmed, halved if large 4 large cloves garlic, sliced 1 tablespoon olive oil blend (equal...
Makes 4 servings The three colors (tre colori) in this salad are those in the Italian flag: red, green and white. White Balsamic Vinaigrette: Makes 1/3 cup 3 tablespoons white balsamic vinegar 1 tablespoon water 1 tablespoon EVOO 1/4 teaspoon unrefined sea...
Makes 8 servings or one layer In a mountainous region outside of Milan, a young female baker prepared a different dessert every afternoon for students attending our holistic health seminar, serving it with either cappucino or tea. A one-layer cake got my attention for...
