Grilled Fish With Artichoke Caponata
Many years ago, an olive oil producer’s elderly mother made lunch for us. I will never forget her caponata, which was similar to this one.
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Overnight Broccoli Rabe With Anchovy And Preserved Lemon
One of my closest friends, Justin Wangler, and I first met at A. B. Tech Culinary School in my hometown of Asheville, North Carolina. Justin is currently the executive chef of Jackson Family Wines in California’s Sonoma Valley. The vineyard’s new cookbook, Season, was released in September. Below is a recipe Justin shared with me; he likes to serve it with Kendall Jackson Chardonnay.
Orecchiette With Broccoli Sauce
One of the most memorable dishes of my recent trip to Abruzzo was served family-style at a dinner at the Hermes farm. We liberally splashed the pasta with the exclusive olive oil blend we’d just created. Ingredients 12 ounces very small broccoli florets 8 ounces orecchiette or other short pasta 3 tablespoons extra virgin olive […]
Tuscan-Style Veal Chops
Extra virgin olive oil becomes the base for a savory “board sauce” when mixed with fresh herbs and the natural juices of the meat. Substitute bone-in beef rib eyes or tomahawk steaks if veal is unavailable.