From My French Kitchen: A book of 120 Treasured Recipes by Joanne Harris (author of Chocolat.) Harris encourages cooks to engage all their senses when cooking—look at what you’re cooking, smell the ingredients, mix them with your fingers, and enjoy their sounds and textures. Cooking she reminds us…
33Food and Wine
A Return to Our Roots
plural noun: root vegetables (Italian : tuberi)
1. the fleshy enlarged root of a plant used as a vegetable, e.g., a carrot, rutabaga, or beet… Recipe: Beet and Goat Cheese Arugula Salad…
Recipe: Peach Gelato with just three ingredients!
The recipe is by the Sicilian chef, Ciccio Sultano from the book “How to Pick a Peach” by Russ Parsons. The book (not just about peaches!) contains 100 recipes and tips on selecting, storing and cooking fruits and vegetables…Here’s pics of Alex showing you how we did it…
Recipe for a Rainy Day: Leek & Thyme Soup
“It never rains in California…but girl let me warn ya–It pours, man it pours.”
I always crave soup on a wintery day like today. It can be served “peasant “style” as shown or…
Recipe: Truffle Bruschetta
On a six week stay in Tuscany and while making my way through several recipe books in the cucina of my wee appartamento, I came across…
At Home with May & Axel Vervoordt
The recipes reflect May’s penchant for healthy, balanced meals based on seasonal offerings and influenced by ayurvedic principles—(such as using herbs and spices not only to flavor but for digestive health and overall vitality.)…
Recipe: Pear, Basil & Pecorino Toscano Salad
A simple and delicious recipe: Pecorino Cheese, Ripe Pears, Fresh Basil Leaves, Virgin Olive Oil, Vin Santo, Fleur de Sea, Coarse Ground Black Pepper…
Goat cheese with honey & a platter of figs
IN CATALONIA, mild goat cheese served with honey is called mel i mató. Similar cheese, like French-style fromage blanc, fresh ricotta, Italian aged ricotta salata, and Greek manouri, are paired with fragrant honey throughout the Mediterranean. In Italy…
Recipe: Pennoni Rigati con Cavolfiore
Once everything was neat and tidy, I opened up a bottle of wine and with the centuries-old stone walls glowing in the candle light, I set to work creating my first pasta dish of the trip: Pennoni Rigati con Cavolfiore (Short Pasta with Cauliflower)…
…And the livin’ is easy
A favorite pasta recipe and outdoor living design inspiration…
Around the World – Portugal
These gorgeous images are from Pratos e Travessas—food, photography and stories, by the multi-talented, Mónica Pinto…
Recipe: Heirloom Tomato & Burrata Cheese Salad
The soft, buttery center is made from fresh cream and shredded pieces of mozzarella called stracciatella. The sac is then tied with a blade of grass and has the shape of a chubby pear…