I've known Giorgina Bigioni for over ten years. We worked together for many of those at FASHION Magazine, where I'm the editor and she was my publisher. Now she's working on the coolest new project called The Kit. It's a digital beauty magazine and it launches this September. Don't worry, I'll remind you — you'll want to check it out.
While GB is known for her professional savvy, anyone close to her knows she's really all about her family. I remember seeing Paul coming to sit at his Mom's big desk after a day of second grade, doing his homework, waiting for her to finish up. Now somehow Paul has turned sixteen (remarkable since I haven't aged a day) and, smart lady that she is, GB still keeps him close by bringing the family together in the kitchen. She shared a recipe that her Mom used to make for her as a kid. When Paul was younger and pickier, they'd split a bowl of this cabbage and potato dish — Paul would eat the potatoes and Giorgina would eat the cabbage. Now they both get to eat both! Here's Paul in the kitchen with his grandma, Phyllis.
Cabbage and Potatoes
1 large Savoy cabbage, sliced into 1 inch strips
4 Yukon Gold potatoes quartered
3 large cloves of garlic crushed
Salt and pepper
1/4 cup Extra Virgin Olive Oil
Place potatoes in a large pot of boiling water. Add rinsed and chopped cabbage. Bring back to the boil and then lower the heat so that the vegetables simmer until the potatoes are cooked through. Reserve a 1/2 cup of the water. Drain the vegetables and put back in the pot. Add the salt, pepper, olive oil and reserved water. Sautee until the water is absorbed. Serve warm.