I always look for garlic scapes at the farmer's market this time of year. Apparently I'm not alone. Lots of bloggers have used them lately, including Danielle at Habeas Brulee (scape tartlets), Derrick at SFist …
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Sarina and I were so in love with the Spaghetti with Fresh Artichokes we had last week at The Pink Door, I wanted to recreate it at home. I got reasonably close for a first try. This is a pretty simple dish, but …
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Grilled Eggplant And Shiitake Bruschetta I cannot tell a lie. This was a totally failed experiment, but a yummy bite of food. Experiment first: I've been interested for awhile in the idea of using the microwave to …
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Brownies of course are one of those topics that cleave the population along multiple dimensions. Cakey or fudgy? Love the middle or the edges? Celtics or Lakers? Nuts or no nuts? For me, I like more of a cakey brownie, …
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Gougères with Blue Cheese and Rosemary Goo what? Gougères, pronounced "goo-zherz". You make a simple choux paste (aka pâte à choux) dough, mix in some cheese, and bake them. There is no chemical or yeast leavening, …
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Pappardelle With Cauliflower and Zucchini I find it fascinating how different types of Italian pasta seem to want different sauces. I don't know how much of that is from their inherent properties or just repetitive …
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