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.

Almond Butter Cookies with Anise

Delicate with hints of butter, almond, and anise, these almond cookies go splendidly with a glass of dessert wine.

  • Quick Glance
  • 20 M
  • 35 M
  • 0

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
  • 0

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
  • 0
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