Was doing some research for an article on grain-based Mediterranean soups when I came across farinata di cavalo nero (kale and polenta soup). I was instantly intrigued. Essentially, an Italian [Tuscan] porridge-like soup made with polenta/cornmeal and kale, more specifically Tuscan kale, also known as lacinato or dinosaur kale. And since, for some reason, I had … Continue Reading
For the longest time, artichokes intimidated me. Not really sure why? Just a bit of the unknown I suspect. But I’ve come to learn that artichokes aren’t really all that difficult to prep and prepare. I especially love baby artichokes. Baby artichokes are not a different variety than the larger globe artichokes, just a smaller … Continue Reading
Pane cunzatu/cunzato is a traditional Sicilian, piled high, open-faced sandwich. You can layer it with anything from fresh and/or sun dried tomatoes; capers; olives; dried and/or fresh herbs; grilled vegetables, such as eggplant, zucchini, peppers, and/or artichokes; fresh cheese, such as mozzarella or ricotta al forno (a speciality of Sicily), to canned sardines, tuna, or … Continue Reading
Happy summer solstice (the first day of summer and the longest day [most daylight hours] of the year for people living in the northern hemisphere)! I made this dish — ricotta gnudi with peas and fava — earlier this week (when it was still spring), but life got in the way and I didn’t get … Continue Reading
As a self-taught home cook, I feel like I’ve grown over the years. Have always been a curious and eager cook. Making pasta from scratch, Mexican mole negro with 25+ ingredients, and any number of slow-braised soups and stews has never deterred me. Practice and patience are essential when learning any new craft. Though, I’ve … Continue Reading
