With springtime come food cravings and cooking techniques that leave winter behind. Eggs are plentiful and shout light fare and warm days ahead. Delicious over steamed vegetables, fresh garden greens or buttery toast... poached eggs satiate both the ... Read More »
Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon... we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to bottom oven shelf.
Our bird cooked for... Read More »
6 cloves garlic, sliced thinly
Extra virgin olive oil, enough to coat a wide-bottomed pan
1 large onion, chopped finely
1 large fennel bulb, sliced thinly
1 large handful celery, chopped finely
Maldon Sea Salt Fla... Read More »
Fresh garbanzos star in this delicious recipe as we marry winter and spring with fresh chives clipped from our garden and crispy shavings of pancetta...
2 cups fresh garbanzos, shucked
½ inch slice of pancetta, shaved
... Read More »
We made these breadsticks in cooking class at La Baita on our 1st food tour in Salogni, Italy. Easy and delicious... one batch yields enough crunchiness to last you through the week. Just make sure you use plenty of coarse cornmeal to ease the r... Read More »