Nothing ever gets wasted in a Tuscan farm, everything is recycled, everything becomes again, every ingredient and leftover food item always gets a second chance in a peasant kitchen…

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This appetizingly orange soup is light but not too delicate. Because the carrots are front and center, make an effort to use freshly harvested, local, and preferably organic ones. The…

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Over the last decade, while traveling through the United States, I fell in love with clam chowder. After tasting quite a few bowls of this New England classic, I have…

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Aside from the stale bread, the main ingredient for Ribollita is “Cavolo Nero”,which in the US is called Tuscan Kale. It is almost the real deal, with the difference that here…

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I personally never used a pressure cooker until the day I met Deb! My mom used it quite often, but the pot she had always seemed to me very scary…

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After a few weeks of traveling, and featuring guests, Debi and I are finally back in Los Angeles, between the stove and the camera…very happy feeling. Today we are unveiling the…

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