Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.
Have a food hangover? If you celebrated the American Thanksgiving this week, you might. Giving you a cooking break, here’s a tip of the week. Save your Parmesan cheese rinds!
It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.
As the weather gets colder, basil fades from gardens and farmer’s markets along with dreams of fresh pesto. But you can keep the dream alive with arugula!
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!