Sample recipes from Buvette: The Pleasure of Good Food

Radicchio with Pine Nuts, Currants, and Aged Balsamic

Braising tough, bitter radicchio in a simple combination of olive oil and water turns its leaves soft and supple. Serve it with toasted p...

(1 Votes)

Lentils with Kale and Shallots

This hearty lentil dish is all about patience and slow cooking. You want the kale to really cook to the point where it just about loses i...

(1 Votes)


Rich and comforting, tartiflette, a sort of rustic gratin of potatoes, onions, bacon, and plenty of dairy (crème fraîche, a generous laye...

(1 Votes)

Risotto with Green Apples, Sage, and Fontina

Hunting down recipes, whether in old books or in-person conversations, is a fine way to collect stories. I found this old-fashioned risot...

(1 Votes)

Risotto Sotto Bosco

This unique risotto is meant to look like sotto bosco, or “the forest’s floor.” The ultimate forager’s risotto, this is made with everyth...

(1 Votes)

Pesce con Patate

Even though it’s great looking, the potato crust isn’t there just for aesthetics-it envelops the fish, keeping all of its juice and flavo...

(1 Votes)
Other cookbooks by the authors

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