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| These beautifully seasoned carrots were on the menu when Benôit Guichard reopened Jamin in the fall of 1996. |
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| Polenta di Taragna is a blend of ground corn and buckwheat. |
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| This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. |
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| This risotto gets its velvety texture from the asparagus purée that's stirred in before serving. |
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| Pierre Hermé's recipe for this Alsatian specialty - a cross between dumplings and pasta - comes from his mother. |
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| In Friuli, orzo, or barley, is cooked the way rice is cooked for risotto in the rest of Italy. |
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| Use these tomatoes in salads, on sandwiches, in pasta or anywhere you want a rich, pure tomato flavor. |
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| It may seem that cooking peas for more than a few minutes would destroy their flavor, but this long-simmered dish is not to be missed. |
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