Add flour to bowl, 1/2 cup at a time, and bring dough together, first with a fork then with your hands, adding only just enough flour to create a sticky dough ball.

They’re being true to themselves, and I appreciate that.. I’ve never eaten at Del Posto, which is nuts.I don’t like super-super-fancy places all that much, but I love Mario and Mark’s cooking.. About Food & Wine.

about us and our editorial process.Tony Abou-Ganim, aka The Modern Mixologist, is a renowned bartender, beverage consultant, national ambassador for the U.S. Bartenders' Guild, and managing partner of Libertine Social inside Mandalay Bay.He authored The Modern Mixologist (also the name of his business selling high-quality bar tools) and Vodka Distilled.. About Food & Wine.cold unsalted butter, cut into tablespoons.

shallots, minced.chicken stock or low-sodium broth.

chopped fresh sage.

freshly squeezed lemon juice.Socca with Zucchini and Olives.

Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen.You may have had socca — the iconic French chickpea flour pancake — on your last visit to Nice, but you don't have to go back to have it again.

Even if you don't have the copper pans used in the south of France, your cast-iron skillet will more than suffice, leaving you with a cake that is both crisp and tender.. Get the Recipe.Grilled Summer Squash Casserole.