food
Shrimp, asparagus, orange zest — Adapted from this recipe at Mythineats. Sauce consists of 2 tablespoon pan drippings, the juice of half a lemon, 2 tablespoons Cara Cara orange juice, […]
cooking
Thanks to Nicole at Dula Notes, and also to Meatballs […]
food
Chickpeas, with slow-cooked onion, broccoli rabe and pecorino cheese
cooking
One sign that spring has arrived is the appearance of […]
American cuisine
Sometimes “rabbit food” is what you want for dinner. *wink* Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese
food
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 […]
cooking
Samphire, aka Salicornia europaea is a type of sea vegetable […]
cooking
Caramelized onion tart, with cow’s milk ricotta cheese, fromage blanc, olives and sage; spring garden salad Except for the substitution of fromage blanc for crème fraîche, and sage for thyme, […]
cooking
One of the greatest of spring’s pleasures is the appearance […]
American cuisine
You’d think that someone who’s had lots of experience poaching […]
cooking
The weather for the past few weeks has been a real roller-coaster ride. Just when I thought that we were going to be seeing an early spring, with temperatures reaching […]
cooking
Tortilla de patatas; marinated green olives with thyme and parsley Adapted from this recipe at Smitten Kitchen. Ingredient quantities are slightly reduced from the instructions in Deb’s recipe; for example, […]
cooking
There is something unexpectedly primal about making a risotto. Very […]
cooking
I first saw mention of this dish in The Silver Spoon, which is as I understand it, the best-selling and most preeminent Italian cookbook of the last half-century. It’s on […]
cooking
The spring equinox is next Wednesday, but it feels as if we’re in late April instead of mid-March, due to the unseasonably warm weather we’ve been experiencing lately here in […]
American cuisine
“Chicken and parsnips” — Roasted parsnips, green garlic, capers and chicken skin “chips” (essentially deep-fried chicken skin seasoned with salt and pepper), lightly dressed with lemon juice