Friday felt like the first true day of spring. The sun was shining, and I could almost feel trees and plants waking from their winter slumber.
Oh sure, there’s still snow on the ground, trees are bare, and temperatures are still in the low 30s at night. But days are gloriously ...
I fell in love with food writer and teacher Patricia Wells during the pre-internet, pre-satellite-TV era.
We were living in Greece, and I barely spoke the language. Virtually no one on the island spoke English. We’d find BBC or Voice of America shortwave broadcasts when we were lucky; otherwise I didn’t ...
I redeemed myself tonight. My sad story about an unfortunate lamb tagine has a happy ending.
Two days ago, after deciding the tagine was not worth eating, I’d rinsed off the meat and threw away every bit of the nasty sauce. I was left with tender chunks of leftover lamb. Tonight ...
It’s no secret to my regular readers that I favor oven-roasted vegetables.
Roasting vegetables in a hot oven concentrates and develops subtle vegetable flavors that are lost when the same vegetables are boiled, stewed, or fried. Briam (Μπριάμ), a classic Greek medley of roasted vegetables, is one of my favorite ways ...
It’s lucky I love colorful food. There’s been nice big bunches of bright red beets in my last few Full Circle Farm CSA boxes.
The best thing about an abundance of beets is being able to experiment. I’ve already written about my savory Roasted Beet and Thyme Risotto, and just completed ...
Ladenia is so good I’ve made it three times in three days.
That’s almost true.
The first day I made Ladenia, it would’ve been good if I hadn’t smoked it with burnt olive oil (more on that later). The second day I made it to redeem myself after the disaster the day ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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