The Spamwise Chronicles turns four next July. In blog years, that’s an eternity. If you’ve been a reader or a commenter, thank you from the bottom of my heart for…
When you’re making an omelette, you want two conditions: enough cooking fat and a thoroughly heated skillet. This is about 1 tablespoon butter. If you don’t have enough cooking fat,…
Radish, tomato and red onion “bruschetta” Click here for a closeup shot. Radishes and red cippolini onions were roasted in a 350 F oven for 30 minutes, then combined with…
Fettucine with summer tomato sauce Later in the season when tomatoes get more flavorful, I usually opt for an uncooked tomato sauce or a bread salad. This sauce is great…
Some pix from this morning at Union Square Greenmarket. Some of what you see in this post will appear in meals throughout this week’s menu. Strawberries — Simple is best…
Plain omelette, spinach and radish greens sautéed in butter, roasted radishes with marjoram and mint, rye bread When spinach and greens are briefly wilted in butter with a little garlic,…
Fromage blanc and chive omelette Roasted root vegetables (LaRatte fingerlings, red and white carrots tossed in olive oil and sea salt, then roasted at 375 F for 30 minutes) Sliced…
