November 18, 2013
Teri Cochrane roasts root vegetables like carrots, sweet potatoes beets with fresh rosemary and olive oil to create a colorful Thanksgiving side dish.
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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.