Such a simple and delicious pasta dish! Use your best ingredients here since there are so few, especially a really good Parmigiano Reggiano.
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One of my favorite fall salads that hits all the marks: crunchy from the fennel and celery, bright from the lemon and vinegar and sweet from some delicious local apples.
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While the whole world goes crazy for pumpkin spice starting in September, I have never been much of a fan. But this version of a spiced loaf cake changed my mind.
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When the days are cold and gray, something hot and bubbling emerging from the oven is just the ticket. Potato and fennel gratin is the ultimate comfort food.
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I have a new appreciation for brands with a long history, LL Bean being a perfect example! Growing up in New England, everyone had one of the classic canvas totes. I have a couple and I use them for everything.
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As soon as summer begins and apricots are available, I start dreaming up all sorts of ways to use them. Apricots have a short season, so precious planning is required.
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A simple and brilliant celebration of citrus is to use a whole lemon to make this sauce. I like to use a Meyer lemon when they are in season as they are little sweeter and floral, but a regular lemon works well too.
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Over the quarantine, I have been really trying to educate myself more and more on wines: how to identify, what tastes good with what. For my first installation, I thought I would share some of the white wines I have been buying repeatedly and enjoying.
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