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All Recipes

Anjou Pears

  • Pero Frizzante

    This is a drink I created for the Italian restaurant Morandi, whose chef, Jody Williams, insisted on a hard-spirit ban for their prosecco cocktail menu to avoid overpowering the delicate flavors of the food. At first I was doubtful of this approach, but it turns out a lot of great cocktails fit this food-friendly bill if we just open ourselves up to using culinary elements in mixed drinks.

  • Oven-Caramelized Brussels Sprouts with Autumn Fruits

    All those people who claim to hate Brussels sprouts will like this.

  • Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar

    This appetizer from Reggio shows off two of Emilia-Romagna's most renowned foods, a stunning Parmigiano-Reggiano cheese and the lushest of artisan-made Balsamic vinegars. There is no cooking, and the dish is assembled effortlessly.

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