Ribollita
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Ribollita - wondersoup or wodge? - 1 Jan 2012
This is one of my favorite dishes - a wonderful peasant soup that uses up stale bread to turn a winter minestrone (that's the kale in it) into a full scale comfort meal. It's even better if you keep a day before you eat it. read more...
Dean Gold - owner chef of Dino - 24 Nov 2009
Don’t expect to find food cooked 'sous vide' or any molecular gastronomy at Dino. It’s not the way Dean Gold, owner-chef of this Cleveland Park Italian restaurant, likes to eat. He prefers the honest food he eats now that the friends he's made on visits to Italy no longer try to impress him with meals at fancy restaurants.
And don't expect in Gold a graduate of the Culinary Institute of America. Gold came to his restaurant via a massive heart attack. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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