Danielle Oteri

Thumbnail image for Changing Times and Two Boots

Changing Times and Two Boots

Danielle Oteriby Danielle Oteri April 28, 2014

“This realization hit me in the gut two months ago as I sat in on a torn vinyl bench at Two Boots Pizzeria on Greenwich Avenue, watching St. Vincent’s Hospital being torn apart to be replaced by another round of luxury condos. New York is the New World capital of pizza, making it ever more ironic that Two Boots’ Louisiana-inspired pies are testament to a more community-minded city. “

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Thumbnail image for Book Review: At Home on the Range

Book Review: At Home on the Range

Danielle Oteriby Danielle Oteri October 31, 2013

“Though At Home on the Range never achieved the thunderous success of Eat, Pray, Love, the approach of each book is the same: a deeply personal conversation, spoken right into the ear of the reader from the heart of the author who is making no apologies for her circumstances, struggles, or accomplishments.”

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Thumbnail image for Nun Better: The Holy History of Italian Pastry

Nun Better: The Holy History of Italian Pastry

Danielle Oteriby Danielle Oteri February 14, 2013

“Further south, Sicilian nuns passed on the legacy of 9th-century North African Arab rule via the beloved cannoli. Legend has it that cannoli originated in a harem where a cream-filled, banana-shaped pastry was made to honor the sultan’s… gifts.”

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Thumbnail image for The Dream of the ’90s is Alive with Sun-Dried Tomatoes

The Dream of the ’90s is Alive with Sun-Dried Tomatoes

Danielle Oteriby Danielle Oteri September 17, 2012

“Unless tomatoes are dried under the Sicilian sun and packed in olive oil or slowly in your oven at 200°F, they can be ghastly. The common industrial tomato is dried in large commercial ovens and preserved with sulfur dioxide and citric acid, muting the actual taste of tomato while enhancing the sourness and acidity.”

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Thumbnail image for Introducing Culinary Ancestry

Introducing Culinary Ancestry

Danielle Oteriby Danielle Oteri July 12, 2012

“For all these reasons, I founded Culinary Ancestry, where I work with Italian-Americans to recover and decode lost recipes, preserve and document them, and pass them down to future generations. The end product is a custom-made cookbook, and not just because I love books, but because books are still our best method of preservation.”

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Thumbnail image for Don’t Toss the Pig Skin! Use It For Braciole.

Don’t Toss the Pig Skin! Use It For Braciole.

Danielle Oteriby Danielle Oteri May 17, 2012

Pork rinds have been made chic and trotters and snouts are found in some of the world’s best restaurants. So will cotenne have their moment? Admittedly, the texture might be hard to overcome. Crispy skin on the outside of roasted pork tastes almost like a piece of salty candy, but a braised pork skin braciole leaves no illusion that it is anything other than skin.”

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