Nothing, but absolutely nothing beats a evening with a friend at a down-to-earth french eatery, chatting and sharing a ‘plat de charcuterie’ and a bottle of cabernet franc (Bourgeuil La Coudraye 2016). And did I mention that the ‘beouf bourguignon’ and the ‘fletan’ (halibut) preparations were outstanding indeed. As expected, the service is decidedly french…. […]

Recipe and Image by La Cucina Italiana Ingredients: Fine sea salt 1 1/4 pounds broccoli 1 pound strascinati or other short pasta, such as cavatelli or penne 1/2 cup extra-virgin olive oil 1/2 cup finely chopped flat-leaf parsley 2 dried red arbol chiles, or red pepper flakes to taste 1 garlic clove, minced Freshly grated […]