There are few more perfect things than a ripened on the vine, juicy summer tomato. Perfect is a strong word, though in this case I think its apropos. Whether you’re enjoying an heirloom (e.g., Cherokee purple, striped German, green zebra, Brandywine, etc. – there are 3,000+ cultivated varieties) or an assortment of sweet cherry tomatoes, … Continue Reading
The pea plants are in the ground. They’re currently small and tame, but in just a few weeks will be overgrown and chock-full of peas. Freshly picked off the vine, peas are sweet, tender and delicious. I like to briefly blanch peas and use them as the basis for a puree for a ravioli filling. … Continue Reading
I’m over winter and ready for spring and all of its flavors. On the bright side, only four more days until spring. March 19th is the spring equinox. Yahoo! I’ve been busy starting my seeds for the growing season. How about you? Decided to dive into spring a bit early with an artichoke-inspired dish. Artichokes … Continue Reading
The first time I encountered raviolo al uovo, a giant raviolo (raviolo is the singular of ravioli) stuffed with ricotta, spinach and a runny egg yolk was at Trattoria Monti in Rome many moons ago (almost 20 years, yikes, time flies). It was one of those memorable dishes that leaves a lasting impression. When you cut into … Continue Reading
Tick, tick, tick. Counting down the days until the new year. The end of an era. Another decade comes to a close; the beginning of a new one is just around the corner. This year whizzed by. What will 2020 bring?? On a bright side, as of today, only 66 days until spring!! Staying in … Continue Reading
