Looking for an interesting and different way to make soup out of your fall/winter squash? Well here it is—butternut squash harmonized by the exotic Thai flavors and cooked (tom) in coconut milk which has been infused with galangal (kha), lemongrass, and kaffir lime leaves. It’s spicy, cozy, delicious, and just the thing for fall and winter.… Read More
Farro is one of my go-to grains for busy weeknights, and weekends too. Although it’s one of the oldest forms of wheat and has been part of the Italian diet since ancient times, its only been in recent years that it gained popularity in the U.S. I use it a lot because I can easily have a pot of… Read More
If I’ve visited your house or if you’ve come to mine in the past few weeks, you’ve probably had a version of these aromatic and irresistible spiced pecans. Slightly exotic yet also quite familiar, these pecans will amaze and delight—both kids and adults. I’m always asked about how I make them. So simple and so good, they come together in almost… Read More
A quick post before the weekend. I had a few end-of-the-season zucchinis laying around my kitchen and decided to use them last week for my lazy-Sunday-afternoon soup routine. This is a silky soup that’s simply made. You can either peel the zucchinis or not; it’s up to you. Cook them with some onions, garlic and carrots in… Read More
Having never cooked turnip greens before, I wasn’t sure what to do with them when I received a large bunch of it in my CSA box last week. My mind turned toward the American South where eating turnip greens is a favorite in many homes. I had about a cup of dried black-eyed peas in a jar… Read More
Fennel has a sweet, yet quiet flavor that I really like. It can be added to almost anything because other flavors adhere to it so well.The first time I tried fennel in a salad, I remember thinking its crunch help put the salad over the top. It’s available year-round and tastes great raw with just a bit of olive oil, lemon… Read More
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