Flowering broccoli rabe has been abundant at the farmers’ markets as of late. It’s one of the first spring vegetables, at least here in the northeast. This flowering rabe is not nearly as bitter as the broccoli rabe I’m accustomed to; although, I don’t mind the bitterness (by the way, broccoli rabe is also known … Continue Reading
Come spring, can’t wait to get my hands on the likes of favas, morels, ramps, asparagus, strawberries, and green peas…some of life’s simple pleasures. Freshly shucked green peas, which bear no resemblance to their mushy, canned counterparts, are simply divine when cooked in a little butter. Notwithstanding, when I look beyond these spring favorites, open … Continue Reading
What the heck are Garganelli? Sounds like a scary mythical creature of sorts. Actually, what keeps popping into my head is this character. But of course it must have something to do with food. If you haven’t already guessed, garganelli are hand-rolled pasta shapes, similar to penne, made using a board called a pettine. … Continue Reading
Seems like as good a day as any to have lamb — a beautiful, sunny, spring Sunday. While I have a lamb shank defrosting in the fridge and Diane Kochilas’s recipe (form The Glorious Foods of Greece) for lamb stew with wild greens in an egg-lemon sauce — arni me horta avgolemeno — bookmarked in … Continue Reading
