Been craving pasta and thinking about making it all week long. I just wanted to take a day off and have a fun day at home, alone, just me and the cats, making homemade pasta. Perhaps, not everybody’s idea of fun, but cooking is my happy escape. Finally had some free time this past Sunday. … Continue Reading
In late-spring (right about now), garlic scapes, the thin, curly, bright green stalks that grow (above ground) from the bulbs of hardneck garlic plants, are plentiful at farmers’ markets. The scapes are cut off/removed to allow more of the plant’s resources to stay focused within the garlic bulb (i.e., to grow into what we know … Continue Reading
Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. I first came across colatura … Continue Reading
In the past few years, around this time, I’ve developed a bit of a ritual — my annual pasta to celebrate the spring season. Essentially, my spring favorites, anything from peas to fava beans, artichokes, asparagus, ramps, green garlic, chives/chive blossoms, and/or spring herbs tossed with my favorite pasta shape. Sometimes pasta from scratch, sometimes … Continue Reading
Photographing food sometimes seems a bit silly. Although, I just can’t seem to stop myself. I feel like it’s something that I need to document (although, I’m not sure why?). Take pasta. No matter how many times I make pasta, the process always seems so fascinating. Specifically, that just a few humble ingredients — flour, … Continue Reading
