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.
- 1 H
- 1 H, 45 M
- 9
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. @michaelhudman @andrewticer
Braised Beef with Red Wine Pasta
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
- 2 H
- 5 H, 30 M
- 6
Sweet Potato Purée with Marshmallow
Say hello to your newest go-to side dish. And it’s so darn simple, it’s not just for special occasions.
- Quick Glance
- 45 M
- 1 H
- 0