Happy summer solstice (the first day of summer and the longest day [most daylight hours] of the year for people living in the northern hemisphere)! I made this dish — ricotta gnudi with peas and fava — earlier this week (when it was still spring), but life got in the way and I didn’t get … Continue Reading
A bit of a Middle Eastern feast today… Once I tried Michael Solomonov’s hummus (Israeli-Philadelphia based chef of Zahav), I’ve realized that not all hummus is created equal. His hummus is so light, fluffy, and ultra smooth. Ever since, I’ve been on a quest to produce the creamiest hummus possible. I’ve tried several brands of … Continue Reading
Not sure what else to write about spring ingredients that I’ve not already mentioned along the way. After nearly eight years of blogging (come this August), I’ve sung the praises of wild garlic (aka ramps) on numerous occasions, to include attending several ramp festivals. Ditto for chive blossoms. Asparagus too. Ramps, asparagus, and chive blossoms … Continue Reading
I love a dish that celebrates the season. This dandelion green tart is the epitome of spring. Dandelion greens. Yes, those same pesky ‘weeds’ you find growing in your lawn. They’re completely edible and especially tasty (yes, a bit subjective, but I love them) this time of year. When the leaves are young and small, … Continue Reading
As a self-taught home cook, I feel like I’ve grown over the years. Have always been a curious and eager cook. Making pasta from scratch, Mexican mole negro with 25+ ingredients, and any number of slow-braised soups and stews has never deterred me. Practice and patience are essential when learning any new craft. Though, I’ve … Continue Reading
