I had half a [Marina di Chioggia] pumpkin left over after making my pumpkin gnocchi the other day. I decided to roast it up and layer on the flavors. I simply tossed the pumpkin wedges in olive oil, maple syrup, chile flakes and sea salt and roasted in the oven until tender and caramelized. The … Continue Reading
‘Tis the season for pumpkin, even on this 73 degree day here in Philadelphia. Always on the lookout for new and interesting ingredients, and came across this Marina di Chioggia pumpkin while waiting in line at my local grocer — shout out to Riverwards (Fishtown, Philly). There was a big box filled with them, just … Continue Reading
Ughh. Been under the weather this past week. Just a bad cold, but I’m finally getting my tastebuds (and strength) back. Something kind of light and warming sounded like a good remedy. I’ve had an assortment of winter squash sitting on my counter for the past few weeks. I’m a little late to the annual … Continue Reading
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
