Sunday is my day of cooking. Usually head to the farmers’ market first thing in the morning and see what inspires me. It’s that perfect time of year to find lots of goodies at the market. Spring is in full bloom — peas and asparagus, squash blossoms, fresh fava beans, and strawberries galore, oh my; … Continue Reading
Not sure what else to write about spring ingredients that I’ve not already mentioned along the way. After nearly eight years of blogging (come this August), I’ve sung the praises of wild garlic (aka ramps) on numerous occasions, to include attending several ramp festivals. Ditto for chive blossoms. Asparagus too. Ramps, asparagus, and chive blossoms … 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
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
