Basil is starting to fill the markets. Let’s celebrate with a lemon-basil martini!
Valentine’s Day is coming up. I’d much rather share an artichoke with a loved one than a box of drugstore chocolates! And this time, with salsa verde.
Risotto is one of those dishes that seems intimidating to make and maybe even confusing to eat. Is it an entrée? Is it a side dish? I mean, it’s rice… So why do you only order it at restaurants?
I don’t know about you, but sometimes I need to leave my own kitchen and eat out to find new inspiration.
With the simple swap of one ingredient you can visit the flavors of Sicily or the Middle East.
When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.
You could just eat a pear. Or, you could have an elegant, exotically spiced prosecco poached pear. The choice is obvious.
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.
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.