Farro, chanterelles, and King apples Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late summer. Sauteed, they pack a ton of flavor and there …
Read MoreI thought it might be fun to do an occasional post of what I've got stashed away in different parts of the kitchen. This first batch are the items I keep right on the counter, for sauteeing, deglazing, making quick …
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Pumpkin ravioli with a simple vegetable broth and white beans I made these pumpkin-filled ravioli after reading Paul Bertolli's astounding Cooking By Hand (which I reviewed last week). I made so many that I ended up …
Read MoreHave you ever been at a party and started talking about, say, your new-found appreciation of painting, only to find out that the conversation partner who has been politely humoring you is the curator of the Met? That's …
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Spaghetti with lobster mushroom I found this enormous lobster mushroom at our neighborhood co-op last week. You can see it in the picture at the bottom, next to my 8" chefs knife. It had "ears" but they broke off. The …
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Peeled cherry tomatoes are the star of this show Ever since I read Shuna's post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was …
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