Challenged to create a dish with bottarga, Yagihashi serves the cured fish roe over noodles.
Posted inFood & Drink
Key Ingredient: Tony Mantuano poaches salt cod
Challenged to create a dish with salt cod, Spiaggia chef Tony Mantuano buries it in truffles.
In Print: The Sardinian Cookbook
Lakeview cooking instructor Viktorija Todorovska follows up her Puglia cookbook with one on the food of Italy’s second largest island.
One Bite: Bottarga
How best to enjoy bottarga di muggine, salted, cured gray mullet roe—and where to get it locally for less.