Lenticchie is the Italian word for “lentils”. They are one of my favorite legumes, and lend themselves particularly well at this time of year when the desire for earthy-flavored dishes of all types is high. I’ve been using lentils in several meals for the past two weeks, a few of which will be appearing in …
Category Archives: Weekend Herb Blogging
Fagiolini al Pomodoro
One of the simplest of vegetable sides — of which there are so many to choose from in Italian cuisine! — is fagiolini al pomodoro, otherwise known as ‘green beans and tomato’. When your vegetables are at the peak of ripeness, this dish truly shines. There is little better than the combination of sweet, ripe …
Stufato di Verdure
Summer is when I temporarily become a part-time vegetarian. There are so many tasty vegetables that are suddenly available at our Greenmarkets that it almost seems a crime to not take advantage of them while I can. It’s a wonderful profusion that challenges my creativity – how to design a meal that will satiate and …
A Spring Troika — Part 2
Before I get to today’s post, you may have noticed that the title of this food blog changed from “The Spamwise Chronicles” to “Simple Kitchen Seasons”. As I explain on my ‘About’ page, this blog began life as an LGBT blog that had posts about all sorts of things, such as U.S. Supreme Court cases, …
Spring Greens
The method detailed in this recipe is probably my favorite way to cook vegetables of all kinds — broccoli, potatoes, beans, carrots, squash, zucchini, spinach … the list goes on and on. It’s simple, healthful and once you try it (if you’re not already familiar with it), you’ll never go back to boiling your veggies …
A Lion and Its Bite
For those of you who are newly subscribed to The Spamwise Chronicles, back in January I embarked on a year-long experiment in cooking seasonally, using ingredients primarily sourced from Union Square Greenmarket (USGM for short) and other food purveyors here in New York City. It’s both a self-imposed limitation and a way for me to …
Cauliflower, with Rocambole Garlic, Parsley and Extra-Virgin Olive Oil
I’m a firm believer that people don’t treat vegetables with “respect” often enough. The best thing you can do to a vegetable, or indeed, most cooked food, is to prepare it simply and with a minimum of fuss. I don’t mean that elaborate preparations or exotic ingredients are out the window. What I really object …
Sweet Crêpes, with Honeycrisp Apple Compote and Vanilla Ice Cream
This dessert features two extraordinarily simple dishes that when combined, become a masterpiece that you’ll want to recreate again and again. Sweet crêpe, with Honeycrisp apple compote and vanilla ice cream
Roasted Cremini Mushrooms, with Garlic and Parsley
Roasted mushrooms are a regular menu item during the winter. They have a deep earthiness that often reminds me of a forest floor strewn with pine needles. This is a delicious appetizer or side dish, or can be paired with other dishes. For example, I sometimes feature roasted chanterelle mushrooms as a topping for ricotta …
Brussel Sprouts, with Almonds and Pecorino Cheese
Brussel sprouts, with slivered almonds and pecorino cheese
