About Deirdre Heekin | Caleb Barber

Deirdre Heekin | Caleb Barber

Deirdre Heekin and Caleb Barber are owners of Vermont’s Osteria Pane e Salute.. In preparation to open their restaurant, Caleb apprenticed with a baker in Tuscany. Dierdre, a food writer, studied organic and biodynamic viticulture at L'Ecole du Vins et des Terroirs. Together the husband-and-wife team have written In Late Winter We Ate Pears: A Year of Hunger and Love and Pane E Salute: Recipes and Recollections from a Classic Italian Osteria.

In Winter We Ate Pears

Almond Butter Cookies with Anise

These almond butter cookies are delicate with hints of butter, almond, anise. The cookies can be dropped or piped. Serve the almond cookies with red wine.

  • Quick Glance
  • 20 M
  • 35 M
  • 0
In Winter We Ate Pears

Tuscan-Style Sauteed Chicken

Chicken legs or chicken quarters are given the Tuscan treatment with lots of garlic, rosemary, and olive oil. The chicken is roasted until perfect.

  • Quick Glance
  • 20 M
  • 1 H, 30 M
  • 1
Peppers with Garlic-Anchovy Bagna Cauda Recipe

Peppers with Garlic-Anchovy Sauce |
Peperoni con Bagna Cauda

Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 1
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