Bitter. An overrated emotion, but an underused taste. I’m not jaded, but I have been embracing the bitter lately. Take radicchio for example.
Dishes with history, provenance and ones that create a memory the first time you try them are my favorite kind. Such was the case for my discovery of dried fava bean soup.
When life gives you lemons… What to make? Sweet or savory? It’s back to classics time — Lemon Caper Sauce!
If one is 30 years ahead of a bandwagon, does that make one the wagon itself, and not a jumper?
Fall means pumpkin loaf time! This is a quick bread that’s been in my family for over 30 years.
When I think of mushrooms, I think of autumn. Earthy, grounded, fragrant and homey. Just what you want when wisps of cold air start tickling your face.
With a name like “drunken spaghetti” there’s a good story here. How could there not be?!
Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.