A Slice of History on Your Plate The evolution of cuisine often involves grand chefs and revolutionary cooking techniques, but subtle influences can also have a lasting impact on our plates.
Rachel Roddy's chicken with sweet and sour lemon and tarragon sauce is a reflection of the nuanced shift from heavy spices to lighter flavors in 17th century Italian cooking.
Anna del Conte credits Bartolomeo Stefani, chef to Prince Ottavio Gonzaga, for her inspiration.