Do you know about ricotta gnocchi? No? Well, you’re in for a treat. I love the creaminess of fresh ricotta cheese (either cow’s milk or sheep’s milk is perfect), with…
The spring equinox is supposed to be in three days, but you’d never know it based on the weather this past weekend. It snowed briefly on Saturday, most of which…
Sometimes “simple” is exactly what you need. I find that with recipes that use five ingredients or less, and this is one prime example (not counting sea salt and water),…
If you’re just joining us, the first thing you should know is that this is not the blog of a vegetarian. What this is, is the personal journal of someone…
So many vegetarians I talk to all say the same thing: “I like rice and beans, but…” “I eat too much cheese…” “Breakfast/lunch/dinner looks like a steam table at some…
This is a winter version of Fagiolini e patate, one that substitutes leeks for green beans in the linked recipe. If you don’t have leeks, you can use other winter…
When I’m asked what kind of food I cook, I usually answer, “Italian/Mediterranean with a heavy dose of seasonality”. I don’t mean “Italian-American”, but “Italian” as in from the motherland.…
