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fromTasting Table
2 days ago

Why Marcella Hazan Always Cooked Her Onion And Garlic Starting With A Cold Pan - Tasting Table

Start onions and garlic in a cold pan and cook gently over low heat to develop sweet, caramelized flavor without burning.
fromTasting Table
2 months ago

Why Marcella Hazan Regretted Introducing Americans To Balsamic Vinegar - Tasting Table

Born in the north of Italy in 1924, Hazan came to the United States with her Italian-born American husband in 1955, and her disappointment with American food encouraged her to learn to cook, especially dishes that she missed from home. Hazan went on to become a legendary teacher and author, writing some of the most beloved Italian cookbooks ever, which introduced Americans to real Italian cooking in the 70s.
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