I’ve been binge listening to the Splendid Table podcast with Francis Lam. If you like food and stories about people and food, then this podcast will be right up your alley. After each episode, I want to immediately go out and load up on ingredients and cook everything that I’ve heard/learned about. That’s how I … Continue Reading
Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. I first came across colatura … Continue Reading
I’m constantly searching for new combinations of flavor. As well, am continually striving to embrace seasonal eating. I had bookmarked a recipe for pomegranate-glazed lamb meatballs, but wanted to lighten the heartiness of the meatballs with something springy. Hmm… I came across a recipe for a radish-rhubarb slaw with shallots, mint and a lemony vinaigrette. … Continue Reading
April showers bring May (chive blossom) flowers. Or something like that. Come spring, I’m completely obsessed with chive blossoms. I love to sprinkle them over just about everything — salads, soups/stews, pasta, risotto, you name it. They have a mild onion-y flavor and add a vibrant pop of purple to a myriad of dishes. With … Continue Reading
In the past few years, around this time, I’ve developed a bit of a ritual — my annual pasta to celebrate the spring season. Essentially, my spring favorites, anything from peas to fava beans, artichokes, asparagus, ramps, green garlic, chives/chive blossoms, and/or spring herbs tossed with my favorite pasta shape. Sometimes pasta from scratch, sometimes … Continue Reading
