Gabriele Corcos

About me

I am not a chef, I am just a very hungry guy, therefore I cook!

I cook for myself and the pleasure that gives me to eat the things I like the most... the things from Tuscany and its surrounding regions.

I cook for my daughters and my wife: to feed my kids right, and to possibly get laid at least twice a week.

I cook for my Mother, that taught me most of the things I now about Tuscan Food.

I cook for my Grandmother, who taught my Mother.

I cook for my Father, that one day put me in front of the fireplace and told me: "Let's make dinner"!

I cook for my brother, the very first person I ever cooked for.

I cook for all the people that know how to eat well, or want to know how to do it better, The Tuscan Way .

I cook to keep traditions alive, and because my kitchen is the warmest place in my house... if you exclude my bedroom, at least twice a week.

I was lucky enough to find the woman of my dreams and breed with her.

I was lucky enough have the opportunity to turn my passion for cooking into a real job.

I am a visionary and a romantic, and to me Tuscan Recipes are a part of my country's history.

I blog because "writing history" to me sounds much better than "opening a restaurant".

Now I have to go do 3rd grade homework, then give my girls a bath and after that it will be time time for dinner! Thankfully tonight we are having leftovers!

Tonight it's Wednesday, and I might get laid.

(I write music, play the drums, take pictures, print my own t-shirts, grow vegetables, clean dishes, play with Barbie... and I ride real hard my second wife "Berta", my Italian motorbike!)

Connect with me

My recent posts


Posted 07/09/2013

Coffee Shortbread

I do not like baking that much. I think it is because of the restrictions imposed by working with exact measures and quantities. Not being able to improvise in the kitchen kills my mojo a bit, I need to feel free to add or subtract a little of this or a little of that, and I need to be able to do it whenever I feel like. When it comes to baking, the whole Farmer’s Philosophy that “The Scale Is In The Hand” does not really apply much! But I have kids, and they expect me to bake, they demand cookies, they don’t care witnessing their father succumbing to childish rants when a recipe fails: “Babbo, don’t worry, you can try again, we’ll help”!  Continue Reading…


Posted 06/17/2013

Creamy Mocha Popsicle

Summer seem to have finally arrived in NYC! We successfully concluded one very intense week of food photography for our upcoming cookbook, it has been a continuous feast as we cooked about 10-13 recipes a day; ate a lot, drank a lot. Today we rest, kids are in school for one final week, Debi and I need to make the most of it, maybe a couple of lunch dates?! We met in the kitchen as we do everyday after I drop the kids at school and walk the dog, and started chatting about stuff; we are both very tired because of last week, not really planning much for the day. Continue Reading…


Posted 06/13/2013

Fried Squash Blossoms

These are the flowers that grow off  the zucchini. Ever since I can remember this was a favorite Summer dish growing up. I clearly remember going to the vegetable store and seeing all  the flowers displayed in brown boxes or bags ready for the picking. If we weren’t going into town, my mother just as easily sent me over to my grandmother’s to pick them fresh from the farm.

Continue Reading…


Posted 06/13/2013

Lemon Brulé Tart

Do you ever wake up with a craving? Do you ever start titillating with the idea of a luxurious dinner, even before taking the first sip of your morning coffee? I usually do. Very often it gives a whole new purpose to the day I am about to live, setting the pace for what I will shop for, when I will start cooking, and also very often it dictates what I will have for lunch… yes, when I plan my family dinners I often find myself starving throughout the day, to make sure that when 7 pm comes around I am ready to literally attack the table. Continue Reading…


Posted 04/27/2013

Below The Line – Day 5 But what if today…

Our family Below The Line experience has come to an end. We survived for 5 days with a $37.50 budget for food, for 5 people. But I almost feel it does not count; it is easy to “sacrifice” a week of your lifestyle if you can see the finish line approaching from day one. Yes indeed knowing that this experience was going to have a very short and minimal impact in our lives helped us stay on track during this very odd week.  Continue Reading…


Posted 04/24/2013

Below The Line – Day 3 Feeling the effects

I will be short. I am tired. I am hungry. It’s dull. Very different from all the other times in life I usually say “I am hungry”. This is like an anesthesia that is progressively conquering me.

Monday was the euphoria of the beginning. Tuesday was the “look, we are not doing so bad” day. This morning I kept active and committed. I had my lunch of one slice of bread and one slice of mortadella, one glass of leftover broth from last night with an egg scrambled in it. It helped until I started yawning around 3 pm. From that moment on it has been a slow downfall until now. Continue Reading…


Posted 04/23/2013

Below The Line – Day 2 It is already a waiting game!

We are all hungry here. Waiting patiently for our only real meal of the day. Evelina skipped lunch at school (she did not like their pizza) so she had a slice of bread and mortadella… the mortadella is already finished! Giulia, my youngest is zoning out in front of the TV, she asked for a snack. Guess what “Here’s a slice of bread!”. Continue Reading…


Posted 04/22/2013

Below The Line – Day 1 A little groceries, a little thinking.

So here we are, the campaign has finally started. Our dear friend Robert has decided to move in for the week, so we now have a budget of $37.50 for 5 people, for 5 days.

The day started off with one cup of thin coffee with no sugar. We decided to invest in milk and renounce the extra 2-3 morning cups of espresso. Just a half mug to get your day going. Kids had a slice of bread with jam (no butter) and a glass of 2/3 milk and 1/3 water. Continue Reading…


Posted 04/13/2013

Live Below The Line – Join The Challenge April 29th to May 3rd, 2013

I grew up in a farm, in the heart of Tuscany. For the first 2 decades of my life I did not know any better, or any worse. Life was good, food was always on the table and its quality was superb at any given meal; that’s just the way it was. I was extremely spoiled, just did not know it yet.

Eventually I started traveling as a musician: Brazil, Cuba, Africa, the Middle East and most of Europe. It appeared clear to me very soon that in many of the countries I visited people perceived me as a privileged human being. That did not necessarily carried a bad connotation with it, it just altered slightly the way that ordinary people interacted with me; for many kids I have met while on the road, a single dollar out of my pocket always meant much more that I ever thought possible. Continue Reading…


Posted 10/21/2012

Figs Wrapped in Prosciutto with Gorgonzola and Brie

Italian cuisine thrives on appetizers. Whenever you have family events, dine out or on any special occasion the appetizer is essential in gathering the family to the table and starting the meal off properly, so it better be good.  Well nothing gets better or more traditional than this classic finger food. Sweet, salty, chewy and creamy, it has a perfect balance of flavors and textures. This apertivo can be found on any Italian table in September during the Fall harvest when figs are the ripest. Nothings wraps up a long day spent picking grapes in the fields like a sweet bite of figs wrapped in Prosciutto with Gorgonzola and Brie.

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