I NEED A GOOD CHILLED SOUP.. SUGGESTIONS?
In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.
I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?
No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.
HOW MUCH WATER SHOULD I USE TO COOK QUINOA?
This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.
ABOUT BIAGIOS Osteria
BIAGIO CARLO BARONE
An avid foodie, Biagio has been cooking since he was 6.
LET PANS SIZZLE
Biagio thinks the most frustrating cooking mistake that home cooks commit is "constant stirring. Let the pan do the work! Listen to it sizzle, and taste as you go."
Tips And Tricks
IT ALL STARTED WHEN BIAGIO WAS JUST 6 YEARS OLD.
He was first taught how to make hand made pasta in the kitchen with his Grandmother Dominica. Connecticut native, Biagio Barone, has been cooking Italian food since early childhood. As a young boy, Biagio expressed his love for cooking by preparing gourmet meals for his family. In pursuit of his passion for culinary arts, Biagio traveled to Southern Italy seeking to master a traditional style of Italian cooking inspired by his grandmother and father Enrico. Upon his return, Biagio built upon his experiences abroad developing a seamless fusion of classic and modern Italian cuisine. Today, Biagio continues to express and serve both passion and love in all of his cooking.
FREEZE HERBS IN OLIVE OIL
If you freeze your herbs in olive oil it will prevent them from browning and getting freezer burn. Not to mention they will always be handy, whether in season or not. Toss the cubes in a pan for sautéing meat and veggies, or use them as a sauce for pasta.
SEASON WITH SEA SALT AND OLIVE OIL
Season with salt and oil, liberally. Biagio is all about throwing in an "aggressive pinch of salt" and splashing a heavy pour of extra virgin olive oil onto everything. "Recipes are a road map, not a set document," says Biagio. Therefore, he encourages cooks to salt, season, and adjust recipes until the dish tastes right.