November 18, 2013
Turkey breasts stuffed with pears, carrots and celery and rubbed with a mixture of fresh garlic, oregano, rosemary and olive oil is a staple on nutritionist Teri Cochrane’s Thanksgiving table.
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Local chefs and culinary experts share family stories and recipes.
As a teen, Chef Guiseppe Ricciardi’s Thanksgiving dinners were anything but traditional. Ricciardi , the proprietor of Dolce Vita and Dolce Veloce in Fairfax, moved to New York from Italy with his family when he was 14. His family celebrated Thanksgiving in their new country, but they put an Italian twist on the holiday.