'Marc Vetri' on Serious Eats

Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying. More

Cook the Book: 'Rustic Italian Food'

When Mario Batali calls your restaurant "the best meal of true Italian deliciousness" eaten outside of the boot, you know you've got something good going on. Marc Vetri, the chef behind an expanding empire of Philadelphia restaurants, turns out the kinds of meals that warrant such a compliment, not to mention a visit to Philly. In his latest cookbook, Rustic Italian Food, Vetri shares his take on hands-on Italian fare: crusty loaves of bread, pizzas with perfectly charred crusts, recipes for homemade salumi, and so many glorious pastas. Enter to win a copy! More

Snapshots from Los Angeles Loves Alex's Lemonade Benefit

Last Last Sunday, on the lawn of Culver Studios, the chef-tacular second annual L.A. Loves Alex's Lemonade benefit was held for pediatric cancer research. Deeply moved by Alex's story, Los Angeles chefs Suzanne Goin(AOC, Lucques, Tavern) and husband David Lentz (The Hungry Cat), plus Goin's business partner Caroline Styne, have collected an astonishing group of chefs, mixologists and vintners. Everyone came out to lend a hand, a grill and a copious amount of wine and whisky to support the cause. More

More Posts