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Journal Articles
Gastronomica. 2009; 9363–67 doi: https://doi.org/10.1525/gfc.2009.9.3.63
Published: 01 August 2009
...naomi guttman; roberta l. krueger In a cuisine known best for its ample portions of pasta and in a cold climate favoring hearty food, Utica Greens, a méélange of sautééed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, has become a regional specialty. ““Greens”” now...
Journal Articles
Gastronomica. 2020; 201iv–vii doi: https://doi.org/10.1525/gfc.2020.20.1.iv
Published: 01 February 2020
... is personalized at the market: it makes a big difference who you are buying your food from, who s/he is to you. The food actually tastes different because of the purveyor maybe it s the sweat so the escarole from Uncle Vito or the ricotta cheese from comare Antonietta tastes like them, and has a bi...
Journal Articles
Gastronomica. 2009; 9225–34 doi: https://doi.org/10.1525/gfc.2009.9.2.25
Published: 01 May 2009
... colatura, garlic, and escarole hearts), and Steak Fiorentine. All of the food was prepared from the restaurant s menu by Luigi himself and, remarkably, without any assistance from a food stylist. Luigi also took on the task of making breakfast and lunch for the entire cast and crew. Like Dinner Rush, the...
Journal Articles
Gastronomica. 2007; 7488–91 doi: https://doi.org/10.1525/gfc.2007.7.4.88
Published: 01 November 2007
... thought would be received well often weren t. Like the side dishes. I made this escarole Calabrese that I thought was awesome, but no one really ordered it. Same for a fennel braised in orange and Sambuca. When we first opened I wanted to make pizzettas, but I had to take them off the menu, there just...
Journal Articles
Gastronomica. 2004; 4177–85 doi: https://doi.org/10.1525/gfc.2004.4.1.77
Published: 01 February 2004
... dramatic. Slightly above the audience s heads floated huge escarole wigs and wire-framed hats. At eye level were gloves, bandoliers, aprons, and all that naked skin. The audience was not particularly shocked. The models were instructed to move about the room and chat with each other or engage the viewers...
Journal Articles
Gastronomica. 2001; 1194–95 doi: https://doi.org/10.1525/gfc.2001.1.1.94
Published: 01 February 2001
... cups thinly sliced scallions, including most of the green part 1 tablespoon coarsely chopped garlic, plus 2 quartered garlic cloves 1 1 2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner s lettuce, pea shoots, orach, green amaranth, outer leaves of escarole or...
Journal Articles
Gastronomica. 2001; 1272–75 doi: https://doi.org/10.1525/gfc.2001.1.2.72
Published: 01 May 2001
...-hearted escarole. Violet cabbage. Kale. Peeled white cabbage. Cooked artichokes. Vendors selling small amounts, mostly old and wizened. In bonnets, bare-headed, young girls in hair nets, older women mainly in Savoyard-style kerchiefs, all wearing aprons. Few men. From Emile Zola, Carnets d enquêtes: Une...