Fabio Picchi, owner and chef of the restaurant Cibrèo in Florence, takes full advantage of seasonal abundance from the Sant'Ambrogio market next door. He delights in using traditional ingredients in novel ways, as his refreshing tomato aspic illustrates. It's a spicy tomato sauce with a wiggle (barely set), which is bright red, speckled with herbs, zapped with chilies and garlic, and much more fun than the conventional ladies-lunch aspic. Can be prepared in 45 minutes or less but requires additional unattended time.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.