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Dancing Tomatoes

Side Dish

zucchini blossom, garlic, ricotta

Go to Recipe Go to Video I spent two years researching the ITALIAN FARMHOUSE cookbook, visiting farms, growers, restaurants in rural areas, and in some areas no so rural.  I began with a basic knowledge of Italian food and a certain skepticism due to my French culinary training and finished the book with utmost respect.  …

The Perfect Stuffed Zucchini Blossom Read More »

There is something about fennel that you may not have known.  It’s part of a group of vegetables called “diskènes” which can be consumed as a spice, an herb, and a vegetable.    If you love fennel, you instinctively know that, but who knew it was an actual category?  And it’s a pretty big one at …

You Think It’s Just a Fennel Salad? Read More »

artichokes, flat leaf parsley,

When I was a child, my mother served us artichokes whenever she could find them.  I was the only one I knew who ate them, delighting in pulling off each leaf and dipping it into wonderful melted butter.  We were a big family, and food was our heart and soul.  Getting a big, fat artichoke …

The Artichoke’s – It’s All About Love Read More »

celery root, celeriac

Go to Video Celery Root – Celeriac – Apium graveolens var. rapaceum Sometimes, a vegetable is so weird and unattractive it’s adorable.  This is absolutely the case with celery root, though adorable might be going too far. Because a celery root right from the farm that hasn’t been shaved of its roots or its facial …

Our Favorite Alien – Celery Root Read More »

Unwashed leeks on the table

Go to Video The Leek – Allium porrum The French have a saying, “poireauter,” which means to wait.  Leeks Don’t Move From whence this expression?  It was apparently coined in the 19th century, amongst leek growing farmers.  Enormous care and effort goes into producing a straight, tall leek. They must be planted deep, not too far apart …

Leeking Around Read More »

Go to Recipe Go to Video What do you get when you melt peppers, onions, and garlic in olive oil over heat that caresses, then wrap the mixture in buttery pastry and bake again?  Frita!  Frita From the Maghreb Frita is a dish from the Maghreb, and I know it through the hands of my …

Frita, the Gorgeous Dish You Will Love Forevermore! Read More »

Go to Recipe Go to Video A wonderful thing about French cuisine is its flights of fancy.  With a few, simple “tours de main” or tricks, the French chef transforms one thing into another, always managing to keep the integrity of the original.  Examples Let’s take some examples.  The lemon. Leave it to the French …

LITTLE ZUCCHINI GRATINS Read More »

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