Sauteed Rapini with Garlic and Chili

When I was 26 years old living as a student in Florence, I befriended an American woman – also a student – who was dating a man from Positano. This woman brought me to that mystical town wedged into the craggy mountainside just south of Naples three times. Each time, I found myself disappearing into…… Continue reading Sauteed Rapini with Garlic and Chili

Ricotta + Spinach Gnudi

Gnudi is an English-adopted Tuscan word meaning nude, the idea being these dumplings are ravioli minus the pasta. Take care not to add too much flour to the mixture as excess flour makes the dumplings dense and unpalatable. Also note the ricotta needs to be drained ahead of time. To drain the ricotta, place it…… Continue reading Ricotta + Spinach Gnudi

Parsnip cake with ginger cream cheese frosting

About a month ago, I started watching The Great British Baking Show again. It has become the crown jewel at the end of a long day. The contestants, many of whom have smooth, mellifluous British accents, couldn’t be more pleasant and encouraging to one another. And their unbridled passion for baking is infectious. I loved…… Continue reading Parsnip cake with ginger cream cheese frosting

Green tomato salsa

I’m working part-time on a farm in southern Wisconsin, and we have a plethora of green tomatoes that didn’t get a chance to ripen ahead of the first frost. Should you find yourself with an abundance of green tomatoes, this salsa is an excellent way to give them new life. It’s delicious over roasted pork,…… Continue reading Green tomato salsa

Baked ziti

It’s Election Day, which means if you have a pulse, you’re probably nervous/exhausted/fearful/insert any other stressed out adjective here. Let’s face it: The world is a Dumpster Fire, and we could all use a little extra comfort. Enter: Baked Ziti. All too often, this dish does not get the care and respect it’s due. Gloppy…… Continue reading Baked ziti

Tomatoes Niçoise

I wrote this piece a couple weeks ago in ode to my favorite fruit then forgot to post it. Now we’re in October and are preparing for the first freeze of the season. If you still have access to good tomatoes, keep reading and consider giving them the careful consideration they’re due. * I went…… Continue reading Tomatoes Niçoise


Every morning, I light the burners, trim the vegetables, and lumber toward some ineffable sense of progress. Hours later, I’m scrubbing the counters, scouring the burnt edges of the stove with a steel wool pad, waiting for insight. All I ever seem to get is a trail of breadcrumbs, a tiny string of clues about…… Continue reading Breadcrumbs

Once upon a summer salad : Summer chopped salad

I meant to share this recipe last week. You remember last week when the sun was fierce and unrelenting and anything other than a t-shirt felt too hot and cumbersome. Then winter showed up. Now I’m in a sweatshirt and wool socks. This salad is the product of my favorite cooking strategy: opening the fridge…… Continue reading Once upon a summer salad : Summer chopped salad

Rethinking zucchini : Lombrichelli with zucchini and guanciale

I told my friend, Sarah, I was working on a post about my favorite summer pasta dish with squash. “Send it my way,” she said. “Squash is always so drab.” It can be true, particularly with certain varieties of zucchini, whose unusually high water content render them almost flavorless. Water-logged vegetables like zucchini and radishes…… Continue reading Rethinking zucchini : Lombrichelli with zucchini and guanciale