With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
About Andrew Ticer | Michael Hudman
Both inspired by big families, influential Italian grandmothers, and their long friendship, Andrew Ticer and Michael Hudman embarked on their culinary training together at Johnson & Wales University in Charleston, SC, and then The Italian Institute for Advanced Culinary Studies in Calabria, Italy. Upon returning to the U.S., they opened two restaurants in Memphis: Andrew Michael Italian Kitchen in 2008 and Hog & Hominy in 2012. Ticer and Hudman were named two of Food & Wine's Best New Chefs of 2013 and semifinalists for the James Beard Foundation's Best Chef Southeast in both 2012 and 2013. Collards & Carbonara is their first cookbook.