In the hills north of Ragusa -- the Monti Iblei, they're called -- there's an unusual restaurant that's famous all over Sicily, because nothing is served there but pork. In fact, the restaurant's motto is: Qui si magnifica il porco -- here pork is glorified. And it's true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore has existed by, for and about nothing but pork, and much of the time pork cooked over live fire, which might be the best way of all.
Learn all about lentil basics from Chef Rebecca Peizer at The Culinary Institute of America, from lentil varieties, the difference between whole and split lentils, how to cook lentils, and how to store lentils.
Despite its pale coloring, cauliflower is rich in umami -- which might explain why it is becoming the next kale. The buttery gruyere and sharp Parmesan enrich the dish with nutty notes. This is good hot or room temp. Get the recipe.
Menus of Change is a ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health that works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns. In our first five years, we have engaged thousands of leaders in the foodservice industry. Please join us this year as we dive deeper into the issues, inspire you to create healthier menu choices, review case studies and strategic solutions...and share delicious recipes along the way. It's June 20-22 at the CIA in Hyde Park -- register today!