Listen to Your Ingredients

“For a marinara like this, the San Marzano tomato, grown on the hills of the volcano above Naples, Vesuvius, is about the best.”

That was just part of the advice offered up by Lidia Bastianich, who was recently featured at the Rubin Museum during the museum’s Brainwave series. The Italian-born American chef and psychobiologist Gary Beauchamp, PhD, explored the link between the brain and cooking in “What’s the Secret to a Great Home-Made Sauce.”

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Photo credit: Asya Danilova

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