My first taste of Anne Discenza’s cooking was no less than Beef Wellington, perfect tenderloin gift-wrapped in puff pastry. She happily dove into all kinds of cuisines, from epicurean classics to ethnic specialties. She was so generous and passionate about food that she created dishes showcasing local seafood even though her allergies prevented her from taking the smallest taste. She rarely taste-tested as she cooked anyway, since she got all her feedback by simply sniffing aromas mingling in the pan. Following Anne’s memorial service last month, the family gathered in her and Joe’s kitchen. Miriam Discenza told the story of her mother-in-law’s irresistible black beans and rice. Once you make this recipe, you’ll understand…
recipes that changed our lives