Shishitos are a thin-skinned, finger-length, mild and sweet variety of Asian pepper. They are rarely spicy but every once in a while you’ll get one – not five-alarm fire hot, but…
Read More My Blistered Shishito Peppers with Parmesan and Lemon Zest
Shishitos are a thin-skinned, finger-length, mild and sweet variety of Asian pepper. They are rarely spicy but every once in a while you’ll get one – not five-alarm fire hot, but…
Read More My Blistered Shishito Peppers with Parmesan and Lemon Zest
A couple of days ago I made Polenta with Mushrooms and doubled the polenta portion of the recipe. I wanted to have plenty of leftovers. Sometimes it’s hard to figure out what to do with leftover polenta.…
I’ve recently purchased the cookbook Franny’s: Simple, Seasonal, Italian (2013 Andrew Feinberg, Francine Stephens, and Melissa Clark). This is one of few cookbooks that I’ve read cover to cover and it…
I love popovers but rarely make them. Popovers are like soufflé muffins or giant gougères. They have a hollow and airy custard-like interior with a crispy exterior and crusty cheese topping. The best…
When my husband and I were first married 15 years ago, I tried my hand at gougères – baked savory French pastry puffs made from choux dough and grated cheese. I followed Julia Child’s…
Today marks the 8th snow day this school year. My week sounds a little like that of The Very Hungry Caterpillar (Eric Carle) but my version isn’t as cute or amusing. Hopefully it…