Super Bowl ready: grapefruit and Campari pickled shrimp!
The first time I tried pickled shrimp was last spring when I was working at the James Beard House on a fantastic Southern dinner for…
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Inventory and February Ingredient of the Month
Just back in from a wonderful time in Australia, brimming with ideas and energized for what will be a very busy February! Back with five…
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A visit to the Defilippis pasta factory
When we were in Turin last week, Nina organized a visit to the Defilippis pasta factory for us. It is an old, family-run business –…
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Christmas foods
Much belated post, but perhaps a timely reminder and motivator in January when I will be eating lots of multigrains, fresh fruit, and vegetables, of…
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Crostoni di pane al burro ‘buono’
Back from a sojourn to Italy, between Christmas and New Year’s, which mostly focused on gastronomical delights. We went truffle hunting for white and black…
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Parsnip and apple pie
Concluding parsnip month is this delectable pie, full of the flavors of the outgoing fall season. Fruit and vegetable flavors pair seamlessly, and will make…
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Parsnip and onion pancakes
Do you know that a version of these parsnip fritters was served at a Thanksgiving dinner at the White House back in the late 1800s?…
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Parsnip puree with fried sage and walnuts
More parsnip goodness coming your way before the weekend. This dish is homey, savory, and tastes like it has a lot of butter in…
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Parsnip chips with three dips
You voted and parsnips are the ingredient of the month for November! Parsnips are a root vegetable and a close relative of carrots. They may…
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Ingredient of the month: voting is open!
There will be one more lovely leek recipe to finish off the month, but let’s get voting for November’s ingredient!
