Would you believe this is doable in 15 minutes? Fried olives, baby mesclun
You know, for the longest time, I’ve been an advocate of cooking seasonally, using ingredients that appear only when they’re available at farmers’ markets — because a tomato that’s in…
As I mentioned in my previous post, these days I call myself an “almost vegetarian”. I do eat meat, but I tend to use it as a flavoring rather than…
Poached farm egg over sautéed spinach, shiitake mushrooms and rocambole garlic, with roasted Yukon Gold potatoes There’s no real recipe for this plate, or as I like to call it,…
Minestra di zucchine e scarola — “zucchini and escarole soup”
Fagiolini e zucchine, otherwise known as “string beans and zucchini” in English There is little in this world more beautiful and humble than a bowl of string beans. It’s one…
The thing that I love most about Italian salads is that at its heart, it’s a celebration of a small handful of ingredients. They’re prepared in such a way that…
Family dinners were always central to my childhood, both in Manila where I was born and later in the U.S., where we moved to after Dad’s death in 1973. I…
It’s no secret that I love to cook. I often think what might have been if I had gone to culinary school straight out of high school, instead of joining…
