Pickling rose petals may sound overly precious, but it’s really very easy to do, and the result is lovely — in flavor and aroma, the petals are floral but not at all perfumy. Thanks, Martha Stewart. I love, love, LOVE perusing food and wine magazines – Bon Appétit, Food & Wine, and Living happen to…
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I’m a little obsessed with my eclectic collection of gourmet oils and vinegars these days. A few weeks ago I received an invitation for a class and tasting at a local speciality oil and vinegar shop. It was most delightful. I inhaled the amazing aromas and liberally sampled just about everything. Oh, it was so…
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I’m a little obsessed with my lemons these days… It’s not what you think. Meyer lemons, preserved lemons, lemon curd, lemon salt, lemon butter, lemon tart, lemon chips, lemon this, lemon that, lemon everything…and Sicilian Lemon Balsamic Vinegar. Oh, I just had to… Sicilian Lemon Basil Soup 1 Tbs. olive oil 1 small shallot, minced…
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I have been accused of making some pretty strange meals – odd but utterly enticing flavor combinations – by using what’s left in the fridge. I’d rather be lauded than accused. In fact, I think my ability to create and craft unusual bowls of delight is pretty darn awesome, and outstandingly efficient. Thank you very…
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This seems awfully reminiscent of a few other recipes I’ve posted this summer. It IS, indeed. However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves. This time the savory success is enhanced by the seductive sweet of both fig and…
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Yes, it’s October and it is certainly cooling down. The air is brisk and I notice a bite to the air on my morning walks. Fall, though, with the crisp coolness and the subtly of the light blue sky against bright bold colors of changing leaves, is my very favorite time of year. That said,…
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En papillote is French for “in parchment”, or al cartoccio in Italian. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The…
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