Fennel is a staple in my pantry during the winter and spring. It can be eaten or cooked in an seemingly endless variety of ways. The flavor is faintly reminiscent […]
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 […]
I’d like to take a moment to welcome everyone who’s followed this blog in the past few weeks. Thank you for “liking” the content enough to consider following me. I […]
If you’re just joining us, the first thing you should know is that this is not the blog of a vegetarian. What this is, is the personal journal of someone […]
So many vegetarians I talk to all say the same thing: “I like rice and beans, but…” “I eat too much cheese…” “Breakfast/lunch/dinner looks like a steam table at some […]
This is a winter version of Fagiolini e patate, one that substitutes leeks for green beans in the linked recipe. If you don’t have leeks, you can use other winter […]
I’ve written before about stufato di verdure, a vegetable stew of northern Italian origin where the vegetables are stewed in their own juices, along with flavorings that range from anchovy, […]
To cooks worldwide, she is known by her first name, Julia. She needs no introduction, as without her, much of what we take for granted (food-wise) would probably be very […]
