The other evening I was lucky to spend an evening with Stefania Barzini. Hosted by Beatrice Ughi, Stefania is a well renowned Italian chef and author. She also runs a cooking school, as well. With five of us sharing a typically small New York City kitchen, Stefania led us gracefully through preparing a wonderful set of dishes that included – among other things - polpette (meatballs), as well as a unique hummus made with shaved bottarga. It was a tasting preview for an upcoming workshop.
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
Its incredible to have so many talented works of art in one room while creating their delicious recipes.