Beatrice Ughi, founder of Gustiamo, is responsible for importing some of the best Italian ingredients available. We recently spoke with her about her process for finding new producers, her cooking habits and home, and her favorite simple dinner recipe (spoiler: it’s a bowl of delicious pasta with a special twist).
Summer isn’t over in our kitchens. This weekend we’re making pasta with corn, chanterelles, and butter, a simple ode to sunshine. And for dessert: this plum compote, which goes perfectly with some ice cream and sugar cookies. Get the recipes here.
We’re having a little egg sandwich debate. Sausage or bacon? Cheese or not? Sriracha or tabasco?
Head over to our Facebook page and tell us what you like to put on your breakfast sandwich and you could win a copy of Eggs from Short Stack Editions. Then head over to Sift to get our tips for frying up the perfect egg(spoiler: brown butter is involved).