I love pasta. I love eating pasta. I love making pasta. I love rolling pasta out by hand; I find it therapeutic. In fact, a couple years back, I did a one-week pasta class with a former chef from Flour + Water while at the Dublin Cookery School in Ireland. It was such a fun week … Continue Reading

Within the past few days, I’ve cleaned out my local grocer of their supply of blood oranges. I can’t get enough of them. Wasn’t planning on doing anything in particular with them, save for enjoying them. Not everything needs to be blogged about, right? Well, that was a short-lived notion. When I sliced open the … Continue Reading

I’ve been in a bit of a cooking rut as of late. Perhaps it’s just a blah time of year, February and all. The selection at the few farmers’ markets operating this time of year is, not surprisingly, relatively sparse (at least here in Philly) with the exception of root vegetables and hearty kale, which always … Continue Reading

Florentine lace cookies are wafer-thin, toffee-like, buttery treats. They’re unique looking , by no means your average, run-of-the-mill cookie. As they bake, they spread out and form a delicate lace pattern, hence their name. And, I’ll let you in on a little secret, these cookies are easy to make. The batter comes together in minutes; … Continue Reading

Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg. If you like cheese (and who doesn’t like cheese?) and bread (ditto regarding bread), then you’ll be sure to love khachapuri. Really, what’s not to like (carbs and fat)? Khachapuri is … Continue Reading