Television chef and cookbook author Lidia Bastianich has always been an enthusiastic advocate for Italian cuisine. Along with her children, Joseph and Tanya, Bastianich has developed a vast empire of culinary resources, including PBS’s Lidia’s Italy, six restaurants, and New York’s artisanal marketplace, Eataly. Her latest cookbook, Lidia’s Commonsense Italian Cooking (Knopf, 2013; $18.99), is out this fall, along with the new PBS series Lidia’s Kitchen and her special Lidia Celebrates America.
It’s one of those fantasies that fall under “when I win the lottery”: a wine cellar. It’s not that I lack wine— for those of us in the wine business, that’s never a problem. What I and my fellow city-dwelling wine geeks lack is space.
“I fantasize about devoting part of my tiny water closet to a designated storage unit,” says one long-term wine writer living in an old-school Soho walk-up. “Until then, it’s under the bed, as far away from light as possible, and my air conditioner on economy during the hot months.”
Welcome to London, proud cheese capital of Europe. Forget about France, Italy and Spain; it’s all happening here in the United Kingdom. Like other elements of this city of 8.6 million, London’s cheese scene includes an eclectic mix of British and foreign, traditional and avant-garde, rough and refined, all jumbled together in a fondue-style melting pot.
This towering combo of creamy, crispy risotto cakes and spicy Malaysian-style curry hits all the key flavor notes you’d want in a dish. Asiago helps hold the cakes together. Though the dish takes some time to prepare, the parts can all be made ahead and assembled just before serving.
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
In a medium saucepot, heat broth to boiling. Cover, and reduce the heat to low, holding at a simmer.
This hearty composed salad makes a beautiful main dish for lunch. We've used semi-soft Gouda flavored with cumin seeds to add a subtle, earthy pice to the meal, but plain Gouda also works. Prepare the bacon and eggs hours ahead so that you can assemble the salad quickly just before serving. Adapted from a recipe by Jana Foods.
Whether you’re looking to save money, eat healthfully, or help the environment, a reusable lunch bag or box can save the day. We’ve hunted down a fashionable and functional lineup of options for any lunch (or cheese) transportation needs.
by Arctic Zone for Goodbyn
This beyond-adorable lunch bag is great for children (or hipster adults). The removable liner makes for easy cleaning and the exterior mesh holder is perfect for toting a drink. Want to be extra cool? Pair it with the Goodbyn Bynto box so you can store, carry, and serve your lunch in style. Click here to get it.
This dandy set has become our go-to pick for breakfasts (such as yogurt or oatmeal with accompaniments), soups, and salads because of its leakproof shape and matching spork. When you’re done eating, the empty containers nest together, making it even more convenient to tote home. Click here to get it.