March/April 2015
Story & Photography by Gail G. Collins
On a recent foodie tour through New York City with our son, who works in the restaurant industry, we wandered into Mario Batali’s Eataly. The conglomeration of corner shops under one roof, if you will—from pasta and sweets to fish and meats—contains hundreds of thousands of imported Italian products. While putting a damper on eating local, such a display does invoke a yearning for tomato sauce. In fact, the celebrity chef believes making red sauce should be the first lesson of every kitchen novice. And yes, his recipe employs canned tomatoes. Shocking, I know. “It’s simple, it’s delicious … it almost hurts,” Batali summed in the introduction. Continue reading “The Rising Red”