Now that we’re in the throes of spring here in New York City, let’s talk about greens. I adore greens of all kinds, whether they’re arugula, broccoli rabe or chickweed,…
I love the combination of green beans and cauliflower braised in tomato sauce. The usual combination is fagiolini in umido (“green beans, stewed in tomato sauce”); the addition of cauliflower…
Behold the humble green bean, a vegetable that most people don’t give its due. It’s fast becoming one of my favorite summer vegetables, even more than tomatoes, peppers and eggplant.…
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…
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…
When people tell me they hate brussels sprouts, it’s usually because of the intense cabbage flavor. Brussels sprouts seem to be the red-headed stepchild of cruciferous vegetables. They conjure memories…
A selection of photos from dinners in the past week: Cannellini beans, with roasted garlic, cauliflower and herbs
Fagiolini e zucchine, otherwise known as “string beans and zucchini” in English There is little in this world more beautiful and humble than a bowl of string beans. It’s one…
Every summer, every person I know who has a garden has a bumper crop of zucchini. Then as now, the inevitable question arises as in ‘What ever shall I do…
