The James Beard House will celebrate the 50th anniversary of the publication of A Treasury of Great Recipes by Mary and Vincent Price. Noted chefs who have had an affiliation with or who were influenced by Vincent have been asked to cook at what will be a spectacular event. Giuliano Hazan, was asked by, Vincent’s daughter, Victoria Price, to participate. She said that late in life, when Vincent was ailing of emphysema and food wasn’t giving him that much pleasure, he greatly enjoyed a risotto Giuliano had cooked for him when he visited the family in Italy.
Tag Archives: Giuliano Hazan
Giuliano is often asked to be a “guest” chef at charity dinners. These are events that we like to support and Giuliano travels around the United States creating such dinners. […]
It was tremendously moving to see my son cooking on national television a dish of my mother’s that has been part of my food memories forever.
After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.
You can quickly and easily very finely dice an onion with only two cuts. A horizontal cut is not necessary as long as your lengthwise cuts follow the shape of the onion and resemble the spokes of a cartwheel. The important thing is to make all your cuts close together.
There are two reasons why Italians peel peppers. The first is that the skin is tough no matter how long the pepper is cooked. The second, and more important, is […]
The children fed the donkey, played archery, and biked around the neighborhood without need for supervision. I don’t think I saw a Nintendo or electronic gadget from either the kids or parents for the whole weekend. It was a perfect, relaxing, getaway.
This is how my grandmother used to cook rice, and it’s a foolproof easy recipe. I use the same rice I use for risotto, which comes out slightly sticky but I love its starchy flavor. It’s also good with basmati rice or good plain white rice.
It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.
The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.