IMG_4033_2

Risotto Reimagined

Reinventing leftovers reaches new levels when {Morel and Asparagus Risotto} turns into fun-sized {Arancini} Nothing irks me more than throwing away leftovers. It seems like such a terrible waste of delicious food. But more than that, it represents the failure, on my part, to reinvent yesterday’s scraps into today’s feast. …

IMG_3933

Stop and smell the Caffè

Europe’s café culture and another treat from Puglia, {Caffè Speciale} Just like the narrow streets, weathered architecture, and unhurried pace of life, …

IMG_3863

A Frugal Feast

How peasant traditions became cultural gems in Puglia, like {Burnt Wheat Cavatelli} with {Chickpeas and Olive Oil} In the middle ages, the …

IMG_3711

Fare Focaccia!

Cooking school in Italy, and the beginning of a quest for authentic {Focaccia}. Now that I am back home and getting settled, …

IMG_3616

Green Garlic!

Savoring spring in the Northwest, and celebrating with {Austrian Green Garlic Soup (Knoblauchcremesuppe)} In my last few posts, I alluded to the …

IMG_2643_2

Channeling Chilaquiles

The search for authenticity and authentically delicious {Chilaquiles} One of the most problematic issues for people who like to think of themselves …

IMG_2597

The Truth Behind Blue Raspberry

An accidental experiment in kitchen chemistry leads to blue (then red) {Raspberry Swirl Cake} I recently had a birthday, and because I …

IMG_2374

A New Twist on PB&A

A snack with inter-species appeal takes on a new form in {Peanut Butter Apple Bars} So I bet you’re wondering, what exactly …

IMG_2314

Breaking Bread

When your eyes are bigger than your stomach at the bakery, fear not, {Olive Herb Bread Pudding with Emmentaler} and {Béchamel} transforms …