Photographing food sometimes seems a bit silly. Although, I just can’t seem to stop myself. I feel like it’s something that I need to document (although, I’m not sure why?). Take pasta. No matter how many times I make pasta, the process always seems so fascinating. Specifically, that just a few humble ingredients — flour, … Continue Reading
With the ubiquitous pumpkin (and, ahem, pumpkin spice) appearing in all manner of dishes sweet and savory this time of year, it’s hard for the humble pumpkin to stand out in the crowd. To that end, I’ve taken a different approach to the ever-popular and crowd-pleasing pumpkin soup. That is, I’ve prepared a comforting and … Continue Reading
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
Bring back summer. I’m not ready for fall. I actually had to get out the hat and scarf today (ugh). However, on the bright side, it’s soup and stew season. What’s your favorite soup or stew? Today, it’s lentils and smoky eggplant with homemade harissa. On their own, lentils are kind of bland. They need … Continue Reading
I love discovering new and interesting ingredients, seeking out the less than usual. I crave diversity. I often see comments (in the context of cookbook reviews) that a given cookbook had too many odd/unusual or hard to find ingredients. Fair enough. On the other hand, ‘odd’ is a bit subjective. I guess there’s a fine line, … Continue Reading
