About Andrew Ticer | Michael Hudman

Andrew Ticer and 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. @michaelhudman @andrewticer

Braised beef with red wine pasta and carrots in a skillet.

Braised Beef with Red Wine Pasta

updated posted by

With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.

  • (1)
  • 2 H
  • 5 H, 30 M
  • 6
Strips of homemade red wine pasta on a wooden surface.

Homemade Red Wine Pasta

updated posted by

When we say this intensely hued pasta is simply stunning, we mean not just that breathtaking to behold but that that it comes together so simply it stuns us.

  • (2)
  • 1 H
  • 1 H, 45 M
  • 13