I am intrigued when cooking turns into a science project. Perhaps it’s the inner scientist in me (was a biology major in college and worked in various labs shortly thereafter for a few years). Cheesemaking 101: When you add an acid (e.g., rennet [which produces a stronger curd compared to citric acid, lactic acid, lemon … Continue Reading
Can’t go wrong with the ever-versatile frittata. A frittata is the perfect vehicle for just about any vegetable or other ingredient lurking in your fridge (leftover pasta frittata?). A frittata is good at any temperature — hot, warm, or room temperature. It works for breakfast, lunch, Sunday brunch (perhaps with a glass of your favorite rose), dinner, or … Continue Reading
Lots of people go gaga over the first sighting of ramps (aka wild leeks), and I’ll admit, I’m right up there with the best of them (call me a ramp fanatic). But there’s so much more to get excited about this time of year than the revered ramp. One vegetable in particular that I highly … Continue Reading
Today’s inspiration, spring — spring nettle and spring chive blossoms. Like many, I’ve been waiting oh so patiently for these guys. So it’s official, I’m now a Philly resident. Lots of unpacking this past week, but slowly getting settled in. One of the first things I do upon landing in any city is to check … Continue Reading
I’m content with salad as a meal provided that it delivers in the flavor department. This salad is sure to please your inner omnivore. Just enough meat to satisfy your carnivorous side, yet with a good assortment of vegetables (lettuce, red bell peppers, cherry tomatoes, shallot) and herbs (Thai basil and mint) to please the … Continue Reading
