Articles by Eric Guido (Google+)
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The Perfect Meatball
One thing that I never order when eating out is meatballs. Why? In my opinion, meatballs are one of the most underplayed components of almost every Italian...
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Brasato al Barolo
If there is one dish that I crave on any cold winter night, it's Brasato al Barolo. Brasato al Barolo hails from Piedmont, Italy, where pouring a bottle of...
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Tajarin with Porcini Mushrooms and White Truffle
I remember learning about beurre blanc, a classic French sauce made primarily from butter. As I tasted it, all of my senses swooned. How could something this...
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A Passion for the Valtellina
Passion is the key to great food. I don’t care whether you spent eight months in a diploma program or two years at the C.I.A., the best food comes from...
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Risotto Pot Challenge
It’s not often that I buy into gimmicks and I must admit that I’m very stubborn when it comes to change. The fact is that I’ve used All-Clad pots and...
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Tolani Wine Restaurant
The Upper West Side has certainly defined itself as a restaurant destination in the last five years. There was a time when I started feeling like each time...
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Pumpkin Risotto
What is it about pumpkin and how each time I serve it, it makes people swoon? Nostalgia. Nostalgia is a powerful tool in the chef’s arsenal. It’s a...
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Goat Cheese with Cocoa Nibs, Garlic, Honey, Ginger
Spring is here, and with it I’m reminded that Geneviéve's annual chocolate party will soon be upon us. If your mind has suddenly taken you to thinking of...
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Braised Pork Shoulder in Chianti Sauce
Tuscany presents us with a number of amazing cuisines that pair beautifully with the wines of the region. A dish that I have grown to love is braised wild...
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Eric Guido's Calamari in Zimino
It's amazing how different traditional Italian food is from what most Americans grew up to believe it to be. The Sunday sauces and everything parmigiana that...
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Eric Guido's Eggplant Parmigiana
If you were to ask any of my friends or clients about my specialty, they would quickly inform you that it’s risotto. However, it wasn’t always so. Long...
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Eric Guido's Tricks of the Trade
Here’s a recipe for success: speed, precision and consistency. When working on the line in a New York City restaurant, you learn fast that timing and the...
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Eric Guido's Sicilian Caponata
Caponata is a vegetarian dish that’s centered around eggplant and fresh, harvested vegetables. It’s a celebration of produce and on the palate obtains a...
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Eric Guido's Orecchiette with Broccoli Rabe and Sausage
As a child, I never understood bitter vegetables. Maybe it has something to do with our developing taste buds, or maybe it’s that we’re simply not...
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Genevieve's Chocolate Chili
I have a friend who has an insatiable passion for chocolate. Being originally from Belgium, and having spent a lifetime learning about food, Geneviève now...
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Old World meets New York
German food is a cuisine that warms the soul. It reminds many of us of a time long gone, when mothers spent half the day in the kitchen preparing meals for...
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I Can't Cook Without My... Cast-iron Pan
If I could pick only one item from my kitchen, it would be the cast-iron pan. I remember growing up in my grandmother’s kitchen. In that time she went...
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Risotto al Barolo
Nothing thrilled me more as an aspiring young chef and lover of Barolo and Barbaresco than to learn that a dish such as Risotto al Barolo existed. The idea...
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The Best Bucatini
If it isn’t broken, why fix it? This is a question I’ve asked myself often as I’ve traveled the road of understanding traditional Italian cuisine. I...
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Eric Guido's Olive Chicken
Olive Chicken is a melding of flavors that truly speaks of the Mediterranean to me. The chicken takes on the flavors of the garlic and bay leaf. The olives...
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