Pasta
Linguine with Clams & Chorizo
Briny clams, smoky chorizo, garlic, vermouth, and parsley come together in a pasta dish that is bold, savory, and surprisingly balanced.
THE THANKSGIVING EDITION
A generous table.
A calmer kitchen.
Good food, thoughtful planning and a little Italian soul. Our guide to a holiday worth gathering for.
The Thanksgiving Table
WHAT TO COOK
Good things from the kitchen.
Flatbread
Zucchini Flatbread
A crisp, savory flatbread topped with thinly sliced zucchini, cheese, herbs, and a touch of olive oil. Light enough for lunch, but satisfying enough to serve as a simple dinner.
Soup
Roasted Red Pepper Soup with Crab
A silky roasted red pepper soup with sweet peppers, aromatics, and a rich savory base, finished with tender crab for a bright, coastal bowl with plenty of depth.
AT THE TABLE / SARASOTA, FLORIDA
The art of a proper lunch.
Excellent food, a pleasant setting, and fair value. The cooking is the reason to come.
Read the review →THE KITCHEN NOTEBOOK
Small details. Better cooking.
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 →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 →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 →