The Culture of Food and Drink


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Repurpose old bread into polpette, made with Italian bologna. Credit: Copyright 2016 Cesare Zucca

"Never throw out leftover bread!" our Milanese mothers, grandmothers and

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Combine sparkling water with fruits to make your own natural fruit drinks. Credit: Courtesy of Galvanina

Bottled-at-the-source mineral water is delightfully refreshing, and with no calories

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[aside] New garlic (not to be confused with green garlic, the kind that looks a bit like scallions or spring onions, with the greenery attached)

Going vegan tastes so good when you turn up the heat on garbanzo beans and create a beautifully charred vegetable salad. [aside] Carbon steel pans and

Have you ever wondered what exactly you're getting when you purchase a bottle of olive oil? Extra virgin? Pure? "Pure," explains Dan Flynn of the

In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special

Lobsters, crabs and shrimp are crustaceans and are not, strictly speaking, shellfish. They do not have shells, even though we call them that. Their

I think it was Ben Franklin who coined the saying, "Everything tastes better with grill marks on it." (Or was it John Adams?) This