Shaved asparagus doubles as a salad and pasta sauce. Dig in!
No one really enjoys munching on plain raw celery, do they? Try simple pickled lemon pepper celery, instead!
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.