Episode #20 with Jeff Gordinier
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Esquire writer and author Jeff…
by Vera Loulou 06/04/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Esquire writer and author Jeff…
by Vera Loulou 06/04/2023
During the past decade Jeff Gordinier has covered the world of food — as a reporter for The…
by Vera Loulou 06/04/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Valentino Cassanelli, the Executive Chef…
by Vera Loulou 15/01/2023
Chef Valentino Cassanelli is one of the most exciting and unique chefs in Italy. His dishes are a…
by Vera Loulou 15/01/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews John Karangis, the Executive Chef…
by Vera Loulou 11/12/2022
John Karangis is the Executive Chef and Vice President of Culinary Innovation at Shake Shack, where he oversees…
by Vera Loulou 11/12/2022
22-year-old Ukranian pastry maker Alina Prokopenko’s life has changed completely during the last 6 months. She says during…
by Vera Loulou 05/09/2022
On this episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews Alina Prokopenko, the 22-year-old Ukranian…
by Vera Loulou 05/09/2022
Put the clams on top, cover the pan with a lid and cook over medium heat for 2-3…
by Vera Loulou 07/03/2022
Potato Dauphinoise is believed to originate from the Dauphiné region of France. This recipe involves leaving the dauphinoise to press overnight,…
by Vera Loulou 13/02/2022
