I happily consumed a lot of caponata when I was in Sicily. You’ll find it on just about every menu. Essentially, caponata is sweet and sour eggplant (agrodolce). Agro=sour and dolce=sweet. At its core, caponata is a combination of eggplant, onions, celery, tomatoes, vinegar, capers, and olives, sweetened with a bit of sugar. Some versions … Continue Reading

I’ve recently gotten into the PBS series Mind of a Chef, which premiered in November 2012 (have quite a few seasons to binge watch). The series combines travel, cooking, history, science and humor. Each season brings with it new chefs and recipes. It’s interesting to learn how each chef’s cultural identity, family upbringing, and sense of place have … Continue Reading

I love big, bold flavors. Dishes with lots of spice. Am definitely not opposed to a touch of endorhpin-triggering heat (yeah, okay, I have a tendency to add hot sauce or chile oil to just about everything), though sometimes you just need to step back and appreciate something in its unadulterated state, as nature intended. This … 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

If you’ve swam in the ocean and got your feet tangled up in a slimy plant growing on the sea floor, then chances are you’ve encountered seaweed. If you’ve enjoyed sushi at your favorite Japanese restaurant, then you’ve mostly likely consumed seaweed. The vast variety of ‘weeds’ that grow in the sea that we refer … Continue Reading