It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.
Quiche has an air of elegance to it, doesn’t it? Really, though, with the requisite custard base, it can be a dumping ground for whatever you have in your refrigerator!
Pumpkin-spiced this, that, and everything in between might be all the rage, but my family has been making this pumpkin loaf for over 30 years.
Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!
Pastry cream is one of my favorite foods. If it’s part of a dessert menu, you can bet I’ll choose it!
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
Put your pantry and spice rack to work. With barely heating up your kitchen, this vegetarian chickpea dish packs a wallop of flavor in very little time.
“Chicken and waffles.” Ok, they’re good. Fine, whatever. But “chicken and corn kernel pancakes with yogurt sauce,” – fantastic!
I often think of cauliflower as a winter vegetable, but since it’s available year-round, cold crunchy pickles feel more appropriate for warmer weather.
Greg Nelson Cooks 