In the Northeast we seem to have only three seasons: Winter (too cold and long), Summer (either too hot or too cold) and Fall (my favorite season but way too…
Ingredient: <span>extra virgin olive oil</span>
When I first saw the picture of David Tanis’ Italian-Style Tuna Sandwich in this Wednesday’s Food section of the NYT, it wasn’t the tuna that caught my attention, it was the soft-boiled egg, but…
I had leftover ricotta (from when I made Pea Crostini with Ricotta) and I couldn’t let it go to waste. I was browsing through my folder of “recipes to try…
Spring has finally arrived! Yesterday, we found a few flowers in bloom in our yard. Restaurants are beginning to transition from their winter menus to fresh spring offerings. Food magazines and…
Read More This Sunday’s Afternoon Snack: Pea Crostini with Ricotta
I always have cauliflower in the fridge. Some people have an obsession with butternut squash, but mine is with cauliflower. Every time I go to the supermarket I buy a head…