I’ve teamed up with Castello Cheese, Folie à Deux Wines, and Honest Cooking. My task: to create a cheese board that inspires readers like yourselves to up your cheese board game during 2016. It was a fun task and I hope that I rose to the occasion. Castello’s artisan cheesemakers have been hand crafting cheese since 1893. They … Continue Reading
It all started with these pretty, little, springy, yellows flowers from the flowering rabe (brassica) family. Not at all bitter like rabe can be. On the contrary, these flowers possess a mild, delicate flavor. A mere $2 worth of these flowers, that’s all it took. That’s all it ever takes. A simple little ingredient, more … Continue Reading
There was a time when I didn’t think I liked chicken. But what I really didn’t like was dry, boneless, skinless chicken breasts. A whole roast chicken is a completely different story. A whole roast chicken is divine. Today, I tried out a new preparation for whole roast chicken. And I have to say, it … Continue Reading
The inspiration for today’s dish started with some fiddlehead ferns and a bunch of [the first of the season] asparagus. I get excited when I cross paths with an unusual vegetable such as the fiddlehead fern. Fiddleheads are the furled (coiled) fronds of the young [ostrich] fern. They have a mild flavor and tender … Continue Reading
A typical conversation I might have with my mom would go something like this, “Why don’t you make (cook) things that are more mainstream, use ingredients that people are more familiar with?” My answer, “I guess, because, in my little corner of the web, I aspire to get people to step out of their … Continue Reading
