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 […]
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, […]
There is something unexpectedly primal about making a risotto. Very […]
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 […]
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 […]
Salade parisienne is a variable “salade composée”, what is known in American cuisine as a “chef’s salad” or “composed salad”. The ingredients are seasonal and can vary, depending on what […]
Every so often, I experience a flash of epiphany and then wonder why I’ve never thought of that idea before. This is a riff on prosciutto with melon and/or figs. […]
Right: Oven-braised winter vegetables Left: Tatsoi salad, with hazelnut vinaigrette This is a lovely appetizer that presents a study in contrasts. Winter root vegetables are slowly transformed by an oven […]
There are times when I wonder where we would be, […]
30 days from now is the spring solstice. That’s what I tell myself deep down to maintain my sanity, even as I yearn for the first breath of spring.
I’m a firm believer that people don’t treat vegetables with […]
“Scallops, endive, leeks” Each was sautéed separately in French butter. The scallops had a little salt sprinkled on top, then were set aside for 5 minutes — before they had […]
Mediterranean cauliflower salad The recipe is a work in progress, which is why it’s not presented here in final form. This version contains steamed cauliflower which was then coarsely chopped […]
Moroccan cooked carrot salad, adapted from this New York Times article.
A while ago, I said that one of my New Year’s resolutions was to foodblog more often. It’s a little more complicated than that, so let me try to explain. […]
Back in the day when this food blog was just a regular old blog and I hadn’t found my “voice”, I guess you could call it, I posted a favorite […]