What do you do with celery leaves and those spring green innards? Make a fall salad!
The autumnal equinox may have already passed, but there is still great summer produce to be had.
The first time I had battered, fried olives was about 20 years ago in Tivoli, Italy in a little restaurant off a twisty, windy street. I’ve since seen them pop up on a few restaurant appetizer menus.
Polenta often sounds fancy on a restaurant menu. But it originated as a low-cost, filling simple food from Northern Italy. And, it couldn’t be easier to make.
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.