Nancy Silverton and Liz Hong's garlic confit will change your cooking game. Plus, Faith Willinger's 'un-recipe' approach to Italian cooking.
line of anodized aluminum tumblers, a set of which is lined up in rainbow colors on a shelf in Willinger’s kitchen.
— pork preserved in olive oil, as if it were tuna — made by her close friend the Tuscan butcher Dario Cecchini. Or her caponata made with honey from Sicily instead of sugar and almonds instead of pine nuts. Or the varieties of jumbo Sicilian onions — Giarratana, Partanna and Paglina — that Willinger recently.
“Simple but memorable” not only describes Faith Willinger’s cooking approach but also that of many of Italy’s best chefs. It’s why for more than 20 years Nancy Silverton has made a second home for herself in Panicale, a town in the Umbrian hills above Lake Trasimeno.
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