I like an al dente noodle. One with a lot of chew. When I was in Chicago a few weeks back, I had a delicious plate of chestnut noodles with mushrooms at Bad Hunter (Randolph Avenue in the West Loop). The chestnut noodles were pleasantly  chewy. As well, the dish just happened to be vegan. … Continue Reading

I love spring. It’s my favorite time of the year. Spring brings with it new beginnings and new growth. This includes many of my favorite vegetables: stinging nettle, asparagus, fiddlehead ferns, green garlic, chive blossoms, strawberries (ok, and one fruit), and, of course, ramps — signs that spring and all her glory are in full swing. If only spring lasted 12 months; … Continue Reading

So, how does one continually find inspiration in the kitchen; in other words, what the heck should I make for dinner tonight? That age-old question. Personally, there’s typically an ingredient that is the catalyst; an ingredient that piques my interest. Sometimes it’s an unusual ingredient (e.g., a new found love for lovage) that I’m excited … Continue Reading

Can’t go wrong with the ever-versatile frittata. A frittata is the perfect vehicle for just about any vegetable or other ingredient lurking in your fridge (leftover pasta frittata?). A frittata is good at any temperature — hot, warm, or room temperature. It works for breakfast, lunch, Sunday brunch (perhaps with a glass of your favorite rose), dinner, or … Continue Reading

Lots of people go gaga over the first sighting of ramps (aka wild leeks), and I’ll admit, I’m right up there with the best of them (call me a ramp fanatic). But there’s so much more to get excited about this time of year than the revered ramp. One vegetable in particular that I highly … Continue Reading