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
Cataplana, a symbol of local Portuguese cuisine, is a seafood and/or meat stew originating in the Algarve, the southernmost region of Portugal. The stew is cooked in a hammered copper, clam-shaped pan also known as a cataplana, which is unique to the Algarve region. Historically, the cataplana has played a dual role, one, as a … Continue Reading
I had been eyeing the pasta extruder attachment for my KitchenAid mixer for a long time. The thought of whether I really needed another gadget for the kitchen often crosses my mind. Clearly, I do not. But let’s be real, no one needs another gadget for the kitchen, rather, it’s a matter of want. And, … Continue Reading
Sometimes a recipe starts with a particular finished dish in mind, but more often than not it starts with a lone ingredient. An ingredient I’ve read about and must try, an ingredient I discovered at the farmers’ market or dining out. And, sometimes, an ingredient that simply finds me; such was the case with black … Continue Reading
