The holidays have come and gone, as have the rich, stodgy foods of the season. When you’re surrounded by Christmas lights, decorations, and jolly music, all you crave are fatty meat stews, warming creamy soups, and decadent chocolate cakes. But now that the festivities are over, what are left are winter’s frigid temperatures, cold, clear…
The Case for Bitterness: Cooking With Bitter Greens, the Italian Way
The holidays have come and gone, as have the rich, stodgy foods of the season. When you’re surrounded by Christmas lights, decorations, and jolly music, all you crave are fatty meat stews, warming creamy soups, and decadent chocolate cakes. But now that the festivities are over, what are left are winter’s frigid temperatures, cold, clear…
Orecchiette con le Cime di Rapa (Orecchiette With Broccoli Rabe)
Cime di rapa, turnip greens—also called rapini or broccoli rabe—are the most representative vegetables of the Apulian winter, piled on the market stalls and dinner tables of this Southern Italian region. They are the protagonists of a regional dish, orecchiette con le cime di rapa. The flowers and the most tender leaves are boiled along…
A Fortifying Soup From the French Mountains
When cooking a pot of garbure, your ladle is your timer. Stick the ladle in the middle of the pot, and if it can stand upright on its own, the soup is ready. Hailing from the southwestern province of Gascony, just north of the Pyrenees mountains, garbure is a rustic soup consisting of a smoked…
Farmer’s Pot Roast
What I love about a simple pot roast is that you can usually pick up all the ingredients at your local farmers market. It’s a meal that most of the community has contributed to. Our pot roast features meat from our ranching friends Tim and Keely Jefferies, vegetables from our farm and neighboring farms, and…
Why Every Home Should Have a Marmalade Day
My favorite book series as a child was “Paddington Bear.” I loved following the humorous misadventures and happenstances of the fluffy, adorable bear, but most of all I adored—and resonated with—his love of marmalade. “Paddington Bear” was the reason I began to spread my toast with the thick, orange preserves each morning, taking bites between…
For Colorful Winter Cooking, Mix and Match Your Roots
I was on the hunt for the Winter Pebbles, an assortment of turnips, potatoes, carrots, beets, parsnip, and winter radishes that some enterprising farmers at the market sell as a mix. They look like a basket of gleaming jewels. They remind me of Fruity Pebbles, the breakfast of Flintstones. Storage crops are typically harvested in…
Creamy Cauliflower and Pear Soup
This cauliflower and pear soup is elegant, sophisticated, and oh-so-chic! The flavor of the pear comes through as sweet but not sugary, and it blends with the cauliflower to create a delicious cream. Blending the soup until very smooth elevates it to dinner party status. I like serving it in consommé cups (those are the…
Roasted Cauliflower With Romesco
Roasting is one of the easiest yet most flavorful ways of cooking cauliflower. The flavors concentrate during the roasting, bringing out savoriness and depth of flavor with the simple addition of olive oil. I often serve roasted cauliflower just like that. It’s so easy! But to turn it into a rustic hors d’oeuvre, I serve…
Cheesy Cauliflower and Bacon Gratin
Creamy gratins are a comforting backbone of winter cooking. Using cauliflower as the base gives you a healthy-ish dish, where the florets are enveloped in a rich, luscious béchamel sauce. I love adding diced ham or bacon, but you can easily omit it if you want a vegetarian option. It can be a whole dinner…
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