Roasted Rhubarb Salad Ah, rhubarb. So misunderstood. Once used for medicinal purposes in ancient China, today it’s a popular component in pies, crisps and compotes. But you may not know that rhubarb is actually a vegetable. An incredibly tart vegetable, which explains why these… Continue reading…
happy happy joy joy
Spring Vegetable Risotto with Poached Egg It doesn’t take much to make me happy. The company of good friends, a yummy bottle of wine, a delicious and creatively prepared meal. I was lucky to enjoy all of that in spades this… Continue reading…
get your freekeh on
You have probably heard of quinoa, millet, or bulgur, and maybe even tried a farro or two, but there’s a new old grain that’s making waves these days. It’s called freekeh (pronounced free-ka): green wheat that is harvested young, fire-roasted, and… Continue reading…
raw and ravishing
I’ve been willing the weather to change. Wishing for warmer breezes and sunnier skies. And yet, at the same time, I’ve already grown nostalgic for winter. The memory of a snow fall, softly donning our shrubbery in a frosty white coat… Continue reading…
seasonal segue
Spring has sprung and, though crocuses are blooming and trees are beginning to bud, there’s still a chill in the air. This magnificent soup/stew bridges that seasonal gap as we shift from hearty comfort food to the lighter fare we… Continue reading…