Polenta with Pan Roasted Porcini, Tomato Confit and Chevre Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday ... …
Read More
Freekeh Kofte - Green Wheat "Meatballs" One of the great things about being a food blogger is that friends and family bring you cool ingredients. My mother in law gave me a box of freekeh, which I'd never even heard …
Read More
Turkish Chickpea and Potato Stew with Baharat I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, …
Read More
At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it. Today’s dish …
Read More
Double Crust Pizza with Broccoli Raab, Ricotta and Caramelized Onions The inspiration for this pizza came from Mario Batali's Sfincione Di Patate, a beautiful Sicilian double-crust pizza with a potato-bread dough that …
Read More
This risotto packs a powerful mushroom intensity. I finely chop a whole pound of mushrooms in a food processor, then saute them in olive oil until they give up all of their liquid and develop deep flavor. This is …
Read More