The inspiration for today’s dish started with some fiddlehead ferns and a bunch of [the first of the season] asparagus. I get excited when I cross paths with an unusual vegetable such as the fiddlehead fern. Fiddleheads are the furled (coiled) fronds of the young [ostrich] fern. They have a mild flavor and tender … Continue Reading
A typical conversation I might have with my mom would go something like this, “Why don’t you make (cook) things that are more mainstream, use ingredients that people are more familiar with?” My answer, “I guess, because, in my little corner of the web, I aspire to get people to step out of their … Continue Reading
Lablabli (lob-lob-ee). You may have heard of shakshuka, but have you heard of lablabi? Lablabi: A Tunisian and Eastern Algerian chickpea stew, normally eaten for breakfast, though excellent as an inexpensive (and very filling) lunch or dinner. Lablabi. You can make it spicy (or not — it’s up to you) with the addition of harissa … Continue Reading
I’ve grown to really appreciate a slow braise. Braising seems particularly well-suited for a cold winter’s day (okay, technically not winter anymore, but it’s still cold around here). The kind of day in which you have no plans to leave your house, but rather to curl up with a good book or binge watch/catch up … Continue Reading
Homemade Pasta: Cappelletti (“Little Hats”). Now that you have homemade cappelletti (or, perhaps, store-bought stuffed pasta/ravioli when you’re short on time), you need a light and delicate broth in which to bath them. That’s where the Parmesan rind comes into play. Do you typically discard your Parmesan rinds? Or, are you a Parmesan rind hoarder?? … Continue Reading
