This is my 21st Century take on a long time, favorite main dish in our house. The “do-ahead” aspect of this recipe makes it convenient in a number of situations. Assembled the night before, it minimizes my kitchen time for either a next day…
Perfect for Cinco de Mayo this weekend – and any of the other 364 days of the year – this recipe deserves a WARNING: “May become habit forming”! The original recipe comes from Susana Trilling, whom I was delighted to meet a…
Fennel is food trifecta. 1. it’s a plant. 2. it’s an herb. 3. it’s a spice. (Twice over, thank you very much, with both its seeds and pollen.) The bulb-like stem base of the plant is usually referred to as a…
I’m talking a serious volume of juicy orbs from three laden lemon trees in our backyard. This lemon tart is one way I’ve been using them, made with a delicious 2012 harvest olive oil purchased from Good Faith Farm at the Grand Lake…