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Tom Gilbert

Tom Gilbert appears in the following:

Salt Cod: The Prosciutto Of The Sea?

Wednesday, March 05, 2014

Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.

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Bringing Home The Essence Of Umbria, Italy

Wednesday, May 01, 2013

Famous for its grain, pork products and black truffles, this region's cuisine exemplifies the cardinal virtues of all Italian cooking: simplicity, tradition and respect for fresh, local ingredients. Food writer Tom Gilbert recalls his time there with recipes for pasta, soup and salad.

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