This is lovage (pronounced love-idge). Lovage (Levisticum officinale) is a new discovery of mine and am glad to have made its acquaintance. What the heck is lovage? Lovage is an herb. It’s a member of the parsley family, aka ‘sea parsley’ or ‘love parsley’. It tastes a bit like celery meets parsley meets chervil. Lovage, from the genus … Continue Reading
It all started with these pretty, little, springy, yellows flowers from the flowering rabe (brassica) family. Not at all bitter like rabe can be. On the contrary, these flowers possess a mild, delicate flavor. A mere $2 worth of these flowers, that’s all it took. That’s all it ever takes. A simple little ingredient, more … Continue Reading
Am curious by nature. The process, the how and why, intrigue me. Maybe it has to do with the fact that I was a scientist in my earlier life (my first few jobs out of college entailed working with mice and rats in a laboratory; I quickly learned that such work was not my calling). … Continue Reading
There was a time when I didn’t think I liked chicken. But what I really didn’t like was dry, boneless, skinless chicken breasts. A whole roast chicken is a completely different story. A whole roast chicken is divine. Today, I tried out a new preparation for whole roast chicken. And I have to say, it … Continue Reading
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
