I’m a big proponent of seasonal cooking: using ingredients that are fresh and local; creating the flavors that we crave at the moment. It keeps things interesting in the kitchen. Fall screams slow braises, rich soups, pumpkins, apples and,… Continue reading…
mind blowing mollusks
One of my earliest culinary revelations happened while having dinner with my family at a lovely restaurant while we were on a trip somewhere (though I can’t remember where). It was a somewhat formal restaurant–white tablecloths and all–and I remember ordering an entree… Continue reading…
a responsible splurge
I am becoming more mindful of the ingredients that I cook with these days. After (finally) viewing the documentary, Food Inc., I have a new perspective on which proteins and vegetables I choose to consume and serve to my family. Organic,… Continue reading…
zing! went the strings of my heart
I feel the cooking itch coming back in a big way. After a long, lazy summer of simply prepared meals, I’m starting to get excited about spending serious time in the kitchen building complex flavors. Some of the most tasty… Continue reading…
love apple lust, part deux
It’s the most wonderful time of year! The markets are bursting with the fresh fruits of farmers’ labors–sweet corn, juicy peaches, beautiful berries. But I get most excited when that colorful cornucopia of heirloom tomatoes finally hits the stands. Brandywine, Cherokee Purple,… Continue reading…