Gigi's Favorite Lamb Roast
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Gigi's Favorite Lamb Roast

You could smell it before you walked through the door. Neighbors gingerly peaked into our windows, their noses wrinkled and their stomachs grumbling. What had triggered their olfaction was the pitter-patter timpani of lamb fat tapping the bottom of a roaster. The smells of caraway and coriander mingled with cumin and cardamom, hanging thick in the air. Flecks of slow roasting lemon zest sizzled on the fall off the bone meat: it was an ambrosial atmosphere. The dish? A slow roasted lamb with middle eastern influences that’s deceptively easy, and decidedly delicious. 
So you Want to Make Ravioli
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So you Want to Make Ravioli

Yes. It is startlingly easy to make restaurant quality ravioli at home. I know what you’re thinking: where can I find those fabulous rectangular dishes that put the michelin in michelin starred ravioli? The answer: I don’t know, but I have two items that will prove indispensable to your ravioli operation: a pasta maker and a ravioli mold.
Why You Need a Le Creuset Dutch Oven
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Why You Need a Le Creuset Dutch Oven

You know what they are. They’re beautiful. Your grandma had one or wanted one. They’re not cabinet pieces, no, they’re practically table decor. They’re cult-like; your cousin’s been building a subtle collection these last few years. They sneak out of his kitchen shelves in bright colors. You're envious. But you wonder, why, on earth, are Le Creuset dutch ovens nearly $500.
Gigi Makes Mark Bittman's Berry Tart
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Gigi Makes Mark Bittman's Berry Tart

So: I’m hosting my partner’s new coworkers. We’ve all been there. It’s never fun. You’ve been preconditioned to not like so and so, you’re told to love so and so, and the whole time you’re hoping you don’t reveal the love or contempt your significant other feels for them. It’s delicate—one of those awkward meals where you really hope the food just jumps up and orchestrates the entire conversation. So, naturally, yours truly, the Gigi Bowers, has spent the last day in a haze of panic cooking. Yes. The kind of panic cooking where you wake up at five in the morning to make vanilla pudding (more on that in a second).
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Knife Sharpening

Much Ado About Cutting Boards: Which is Right for Me?
A Cocktail for All Seasons: Gigi Bowers’ Berry Bramble
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A Cocktail for All Seasons: Gigi Bowers’ Berry Bramble

My family is from rural Tennessee. In the summer, the fence rows swarm with blackberries and raspberries leap out of quiet nooks in the woods. The berries are melt in your mouth delicious. I always think of Seamus Heaney’s poem Blackberry Picking when I enjoy them. And while they’re delicious in cobblers, breakfast bowls, and handfuls, they’re especially delicious in cocktails. Here’s one that my nona taught me:
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Welcome Back Newsletter: Celebrating July with our Favorite Hamburgers

Today we want to share something special with you all. Now that we can put Zoom dinners behind us (or partly behind us?), we want to share something that screams summer and togetherness. July is that month where scorching temperatures drive us out of the city or into those little, cool, shady spaces that make our summers warm, but not too hot! July smells like grills burning sweet, delicious sausages. July tastes like long hots and porchetta. July is the month where the smoke of charcoal mingles with picnic benches in the shade and breeze to produce something even sweeter than our Granita. That’s why I want to share my best kept July secret: a hamburger recipe for those moments where friends and family get to share a little bit of that Philadelphia sweetness with you.
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Chef Angela Cicala's Walnut Cake

Chef Angela Cicala’s newsletter from anticoitaliantravel.com hit our inbox and we immediately needed to bake her Walnut Cake recipe. For those of you who have not had the pleasure of tasting Chef’s desserts, they are delicate and nuanced, and never too sweet. (You can currently take classes with her at her home, and will be able to enjoy all of her pastries when the much anticipated Cicala at the Divine Lorraine opens!)

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