Creamy Polenta with Roasted Mushrooms and Asparagus It’s one of those in-between times of year. Spring is here, yet still finding its footing. Days are balmy, but it cools down at night. I love it. While I rediscover the new season’s bounty,… Continue reading…
the umami affair
Miso Butter Glazed Eggplant I’m a little late to this party, but always better late than never. Miso has become the honored guest of cooks everywhere, but it’s actually been around a long time. In fact, this ancient Japanese seasoning… Continue reading…
baked indulgence
Butternut Squash and Sage Lasagna Oh, the decadence. A lasagna that’s rich and creamy and sumptuous and savory and totally over the top. Is this a complete about-face from the light fare I shared with you last week? Absolutely. But… Continue reading…
a brilliant bird
Cast Iron Chicken with Pan Gravy Top on my list of comfort foods is perfectly roasted chicken. There is great umami satisfaction to be had in a beautifully bronzed bird with crispy skin and tender, juicy flesh. But hitting on… Continue reading…
stupid simple
Okra is a tricky vegetable. Lovely in gumbo and soups, and pickled okra makes great finger food. But they release a sticky substance when chopped and cooked which, though a wonderful thickening agent in some dishes, is not always appetizing. And yet,… Continue reading…