IN THE KITCHEN · PASTA
A little brine.
A little smoke.
A very good dinner.
Clams, chorizo, and linguine. A generous bowl built on the flavor in the pan—and knowing when to stop.
Cook the recipe →THE EDITOR’S TABLERecipes, places & the details that matter
A little brine.
WHAT TO COOK
Good things from the kitchen.
Flatbread
Zucchini Flatbread
Thin zucchini, a golden crust, and the small preparation step that makes the difference.
AT THE TABLE / SARASOTA, FLORIDA
Lunch deserves
your attention.
At Focaccia, the bread is part of the argument. Smoked turkey, long-stem artichokes, and a bowl of clam and chorizo soup make the case for taking your time.
Read the story →THE KITCHEN NOTEBOOK
Small details. Better cooking.
PASTA / THE FINISH
The last minute belongs to the pan.
The final toss is part of the cooking. In our linguine with clams and chorizo, it brings the pasta and the sauce together.
Read the note →VEGETABLES / PREPARATION
A crisp flatbread starts before the oven.
For our zucchini flatbread, the most useful preparation happens while the oven heats: salt, wait, and blot.
Read the note →SEAFOOD / TWO STAGES
Tender first. Then a little char.
Our grilled octopus recipe gives two different jobs to two stages of cooking: gentle cooking for tenderness, then a brief grill for the finish.
Read the note →THE PERSPECTIVE BEHIND THE PAGES
French training.
Italian soul.
Always hungry to learn.
In The Dish draws on classical French training, a specialization in Italian cuisine, and years of restaurant and recipe development experience.
We care about what happens before the plate reaches the table: the ingredient you choose, the heat you use, the decision that makes the difference.
Our story →
ON THE BOOKSHELF · IN DEVELOPMENT
The Foundations of Pasta
A book in six chapters, connecting the method, the decisions, and the dish. Follow the work as it takes shape.
Inside the book →