Ricotta Toast with Ramps and Poached Egg One of my favorite ways to cook is to let seasonal produce inspire me. Spring brings asparagus and artichokes, peas and rhubarb, and ramps, the most elusive ingredient of all. Because this season’s most prized possession has a… Continue reading…
a thanksgiving offering
It doesn’t happen very often, but I’m actually not going to be cooking a Thanksgiving meal this year. I feel a little bad about this–for me, this holiday is a cook’s dream and I always look forward to planning an elaborate… Continue reading…
the perfect bite
The festive holiday season is upon us and soon there’ll be many excuses to celebrate. I’ve recently fallen in love with this incredibly easy hors d’oeuvre which I’m really excited to share–it is absolutely perfect for entertaining. I’m sure that some of you may… Continue reading…
i scream, you scream
The dog days have finally arrived and I have to say I don’t mind the heat too much. But when the humidity kicks up here in the Northeast, I want to run and hide. Take refuge from the swelter and treat yourself… Continue reading…
pucker up!
Culinarily, there are some unique flavors that cannot be duplicated. When I had my first preserved lemon, I was blown away by the taste. How could an everyday ingredient be transformed so much by so little? The complexity of flavor… Continue reading…