Here are some pix from meals from the past couple of weeks. Enjoy.
Can I say how much I love beans? Especially fresh shell beans? If there’s one vegetable that I’ve fallen in love with in 2013, it’s been beans: from the common…
There is something elementally elegant about beans that speaks to me in the cooler months of the year. A dash of fat, a handful of celery, carrot and onion, a…
Stufato di Verdure Essentially, this is an everything-but-the-kitchen sink vegetable stew. The version pictured contains: onion, celery, green beans, wax beans, heirloom tomatoes, plum tomatoes, heirloom garlic, green chard, sea…
Alice Waters is an American chef and co-owner of Chez Panisse, the original “California Cuisine” restaurant in Berkeley, California, as well as the informal Café Fanny in West Berkeley. A…
If you’re wondering why there haven’t been any posts between August 18 and today, it’s because I got back from a trip out to San Francisco last night. Enjoy the…
Roasted Cauliflower “Bruschetta”, Spanish Chorizo Roasted cauliflower “bruschetta”: roasted cauliflower (cauliflower, sea salt, black pepper, olive oil), seasoned with fish sauce, lime juice, cayenne pepper and cilantro, over fried Italian…
When you have tomatoes that are at the peak of their flavor, you’ll want to treat them as simply as possible. That means: preparations like panzanella, as an uncooked pasta…
