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Paul Bertolli

  • Article

    Balsamic Vinegar is Italy's Famed Elixir

    More like wine than vinegar, genuine balsamico gets complex flavor from lengthy aging in lots of wood

  • Recipe

    Sautéed Greens with Garlic

    Use any seasonal cooking greens for this recipe, such as red or green chard, Russian kale, green kale, beet greens, or collards.

  • How-To

    Making Delicate Potato Gnocchi

    Use minimal kneading and master the right flick of the wrist for dumplings that are irresistibly light

  • Recipe

    Potato Gnocchi with Brown Butter, Sage & Parmesan

    This recipe yields a lot of gnocchi, but you can freeze what you don’t use. If you’re making the entire recipe, it’s easiest to use two skillets or work in…

  • Recipe

    Walnut Frangipane Tart

    After the bouillabaisse has been cleared, serve this tart warm with a glass of Armagnac.

  • Recipe

    Artichoke Torta

    I like to use small, tender artichokes, about the size of a golfball. If these aren’t available, use larger artichokes, paring them down to their bottoms, removing the choke with…

  • Recipe


  • Recipe

    Fish Stock

    Reserve 1/4 cup of this stock for Rouille. The rest goes in the Bouillabaisse.

  • Recipe


    For this classic seafood stew you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.

  • Recipe

    Bagna Cauda

    Serve this "hot bath" of anchovies and garlic with a colorful platter of raw fresh vegetables: endive, carrots, small tomatoes, sliced fennel bulb, broccoli or cauliflower florets, artichoke hearts, radishes-whatever…

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