All About Lenticchie, Part 1

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 …

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 …

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 …