Around the same time Mason jars became hip, home cooking became a competitive sport. Foodists no longer impress friends with homespun gifts: sourdough bread, strawberry jam, pies filled with Granny Smith apples, rainbows, and tears. Now, cooks must master duck prosciutto, pickled ramps, and ricotta.
|Courtesy Jeff Michaud|
|James Beard award-winning chef Jeff Michaud and his mother-in-law Pina.|
But Jeff Michaud, the James Beard award-winning executive chef and co-owner of Osteria Restaurant and Amis Restaurant in Philadelphia, has one recipe to trump them all: homemade booze.
Michaud, who's popping up at Harry's Pizzeria this Tuesday, June 18, makes limoncello -- a lemon-based liquor that originates in southern Italy. The recipe is by his mother-in-law, Pina.More »