Lately I’ve been trying to keep things simple. Haven’t had much energy or motivation to do much in the kitchen these days. My head feels heavy, spinning with the constant bombardment of sad current events. Last fall I had to cancel a trip to Italy at the last minute due to a family emergency and … Continue Reading
In late-spring (right about now), garlic scapes, the thin, curly, bright green stalks that grow (above ground) from the bulbs of hardneck garlic plants, are plentiful at farmers’ markets. The scapes are cut off/removed to allow more of the plant’s resources to stay focused within the garlic bulb (i.e., to grow into what we know … Continue Reading
So, how does one continually find inspiration in the kitchen; in other words, what the heck should I make for dinner tonight? That age-old question. Personally, there’s typically an ingredient that is the catalyst; an ingredient that piques my interest. Sometimes it’s an unusual ingredient (e.g., a new found love for lovage) that I’m excited … Continue Reading
Fresh tomatoes and basil just SCREAM pizza to me. Nope, summer is not over just yet. Even though I live in the land of great pizza (NYC baby), still enjoy making my own. While I love a slice of New York’s finest, I have equal affinity for Roman-style ever since I tasted Gabriele Bonci’s … Continue Reading
In my humble opinion, the calendar does not announce the official start of spring (for 2015, spring commences on March 20). Rather, the arrival of the first ramps (aka wild leeks) is the telltale sign, the harbinger, that spring is upon us. Ramps are the quintessential sign of spring; the sign that spring has … Continue Reading
