It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.
Cold weather is the perfect time for stews and soups. Beef with harissa and carrots is unexpected, and a great way to shake up your repertoire.
Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.