Roasted Rainbow Carrots, with Golden Morels, Pistachio Nuts and Honey If you’d like to make this vegan, replace the honey and unsalted butter with agave nectar and olive oil respectively. […]
I’m quite reluctant to give bacon another 15 minutes of fame. That “meme” has lived out its usefulness, wouldn’t you agree? And yet, it goes so well with so many […]
It’s been a relatively cool spring, almost an extension of winter these past four weeks, but I can finally say that we’re in the throes of the season here in […]
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit […]
There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the […]
For Part 1, click here. Quite a few of my friends on Facebook seem to be embarking on a meatless diet (or are already practicing vegetarians), but have said (perhaps […]
