Andrew Carmellini is a New York chef whom we’ve followed from one restaurant success to another. First, we encountered Andrew’s take on contemporary Italian cooking at the original A Voce right off Madison Square Park at 41 Madison Avenue at 26th Street. How well we remember his incredible ricotta and lamb meatballs. From there, we followed Andrew to Locanda Verde, in Robert de Niro’s Greenwich Hotel. We could not get enough of his amazing Porchetta. So when I read a new Andrew recipe in November’s Food and Wine magazine, I couldn’t wait to try it.
Crisp Baked Tofu - A delicious & simple recipe for crisp tofu, marinated in Asian seasonings, including ginger, garlic & chile paste.
1 day ago