Can I say how much I love beans? Especially fresh shell beans? If there’s one vegetable that I’ve fallen in love with in 2013, it’s been beans: from the common…
There is something elementally elegant about beans that speaks to me in the cooler months of the year. A dash of fat, a handful of celery, carrot and onion, a…
Every summer, the inevitable question arises: “What shall I do with all this zucchini?” Besides the usual zucchini bread, ratatouille and deep-fried fritters, I’ll often start stufato di verdure or…
Alice Waters is an American chef and co-owner of Chez Panisse, the original “California Cuisine” restaurant in Berkeley, California, as well as the informal Café Fanny in West Berkeley. A…
When I was growing up, Friday night dinner was typically “fish night”. One thing that we had every so often was linguine or spaghetti with white clam sauce. The way…
Nothing says summer quite like a ripe tomato. It tastes of sweet anticipation, of languid Sunday afternoons in the shade. Sliced, laid out on a plate, with just a whisper…
Do you know about ricotta gnocchi? No? Well, you’re in for a treat. I love the creaminess of fresh ricotta cheese (either cow’s milk or sheep’s milk is perfect), with…
When I’m asked what kind of food I cook, I usually answer, “Italian/Mediterranean with a heavy dose of seasonality”. I don’t mean “Italian-American”, but “Italian” as in from the motherland.…
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,…
