I am a big fan of Naomi Duguid’s cookbook Burma: Rivers of Flavor. When I think about the types of food I most enjoy, those featured in her book immediately come to mind. Humble and fresh at their base, with layer upon layer of flavor. Today, I’ve prepared two salads from Duguid’s book (both slightly altered to my taste). Some … Continue Reading

Within the past few days, I’ve cleaned out my local grocer of their supply of blood oranges. I can’t get enough of them. Wasn’t planning on doing anything in particular with them, save for enjoying them. Not everything needs to be blogged about, right? Well, that was a short-lived notion. When I sliced open the … Continue Reading

I’m always in search of ways to prepare “greens” beyond my usual routine of sautéing them in a pan with olive oil, fresh garlic, salt and pepper (and often, a generous dash of of hot sauce). Gnudi are an Italian (Tuscan) classic. As the name implies, gnudi are literally nude (nudi/naked), the ravioli filling without it’s … Continue Reading

  Kale has become über trendy, so I hope you’re not “kaled out” just yet.  There’s always a place at my table for kale.  Kale’s hearty leaves are the ideal addition to salads, soups, and stews.  Raw, braised, sauteed, or baked…an all-around versatile green. Sometimes (often) I yearn for nothing more than a nice, big … Continue Reading

This vibrant green kale, garlic scape, and pistachio pesto is all about simplicity.  Wanted to take advantage of the beautiful garlic scapes you find this time of year.  I used garlic scapes in this tasty soup the other day, but also had a garlic scape pesto in mind. Just needed to figure out what else … Continue Reading