Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Smoked salmon is such a wondrous food in itself, why turn it into an ingredient? Because we can! Smoked salmon, whether smoked cold or hot, is usually accompanied by breads or crackers and condiments such as cream cheese, onions, capers, sour cream … and the list can go on around the world. My first taste of […]
Mozzarella Tarantella for “La Nozze di Foglie di Salvia” or Mozzarella and Sage Grilled Cheese Sandwiches
My “Sage and Mozzarella Sandwich” began to take shape quite a few years ago. I was thumbing through The Fine Art of Italian Cooking by Giuliano Bugialli. I became fascinated with a recipe titled Foglie di Salvia Ripieno or “little sage sandwiches.” I imagined Catherine de' Medici serving these little packages at one of her repasts in France. And by the way, her personal chefs inspired the beginnings of French cuisine as we know it today.