Food, memory, and magic: calf’s tongue with Marsala and porcini jus

recipe braised tongue italian style

It’s been more than three years now that I’ve worked with Houston restaurateur Tony Vallone (I’m the media director for his restaurant group).

Tony is one of the most extraordinary and intriguing culinary figures that I’ve ever known and I cherish our friendship immensely.

He began cooking Italian food here in 1965 …read more

Source:: Do Bianchi via rss