Ossobuco alla Milanese, the Authentic Recipe

Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various frozen meats, including beef shanks, from a new vendor, Sun Fed Beef. I guess it’s time to pull out our Fall recipes – I was craving for Ossobuco. Ossobuco should be made with veal shank,…

Risotto zafferano and traditional balsamic vinegar

The whole saffron threads give the rich notes of dried fruit and flowers with a hint of smokiness, and Vialone Nano rice absorbs all the flavors and keeps them locked in its round grains. But the best part of this recipe is finishing the creamy, golden risotto with drops of traditional balsamic vinegar extra vecchio, aka…

Risotto Is Not Rice, In Italian

  I can’t believe how many times friends, customers but also big chefs ask me: do you carry risotto? I am appalled at the ignorance. Here is the reality: Risotto is the cooked dish; rice is the grain that makes the risotto. I wanted to kiss David Pogue, the technology guru of the New York Times, when I read he…