(excerpted from the video above) Q: “We have schools across the country that are cutting gym, where they can’t afford books for the kids. Do you think it’s possible that…
Roasted Baby Carrots, Burrata, Watercress, Pistachio This combination is fantastic with beets or parsnips instead of or in addition to the carrots. I love the contrast of sweet (from the…
Soup is one of the easiest things in the world to cook. I often wonder why more people don’t make it at home. Italian soups are particularly appealing as they…
Just a note — what’s pictured isn’t vegetarian, because of the presence of dried bonito flakes in the furikake. Those of you who “follow” this blog may appreciate that I…
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.…
There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the…
Artichokes, with garlic, mint, parsley and chiles
Score another one for minimalist pasta sauces: an sauce that combines mussels harvested from Long Island Sound, then steamed with a little white wine and shelled; then combined with extra-virgin…
