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

Forgetting to see : Aromatic chicken soup

Last Friday, I rushed into the fish store. I was feeling behind and in a hurry to finish my errands. I needed some Caponi gluten-free pasta for an event I was cooking the next day. The fish store is the only place that carries Caponi. A large crowd was gathered around the counter ordering pounds…… Continue reading Forgetting to see : Aromatic chicken soup

A soup is a soup is a soup : Minestra di verdure

Last week, my clients had twins. In effort to offer them a modicum of comfort amidst the intensity that is parenting newborns, I made them minestra di verdure. Or was it minestrone? I was trying to mimic a soup we made often during the winter in Rome. I was almost certain we called it minestra.…… Continue reading A soup is a soup is a soup : Minestra di verdure

Cleaning out the spice drawer : Butternut squash soup with ginger and gochujang

You can tell a lot about a person by how they keep their kitchen. I used to cook for a family whose dry spice collection consisted of a massive pile of outdated plastic McCormick spice jars abandoned in a long, thin drawer next to the stove. Most of the spices were so old they clumped…… Continue reading Cleaning out the spice drawer : Butternut squash soup with ginger and gochujang

A salad for winter + an Italian getaway : Winter citrus salad

Here’s a recipe for a winter citrus salad that I learned while working as a cook in Rome. It’s easily adaptable and chock full of delicious flavors. Thanks to Fox32 for hosting me this past week to demonstrate it + discuss the food tour I’ll be leading this May through Rome and southern Tuscany. Check…… Continue reading A salad for winter + an Italian getaway : Winter citrus salad

The humble (Tuscan) bean : Pasta e ceci

Living in Florence for a year, I eventually learned that all things interesting happen in the Oltrarno neighborhood, also known as the Other Side of the (Arno) River. My favorite piazza, Piazza della Passera, is in the Oltrarno. There I spent countless hours sipping cappuccinos with my photographer friend Jen trying to tease out what…… Continue reading The humble (Tuscan) bean : Pasta e ceci

Pre-winter blues : Chickpea, leek, and fennel soup

I’m watching heavy, wet snowflakes fall outside my window. It’s mid-November. The long branches of the stately oak tree in front of my apartment are still filled with golden yellow leaves trying to hang on to what’s already dead, an urge to which I suspect most people can relate. Isn’t it too soon for this,…… Continue reading Pre-winter blues : Chickpea, leek, and fennel soup

A crepe for a cold day : Crespelle

While I was in culinary school, I worked at a crepe stand at the farmer’s market on the weekends. I’d never had a crepe before my boss, Marissa, taught me how to make one. It was so satisfying to watch her pour the batter into the center of the electric crepe maker and hear it…… Continue reading A crepe for a cold day : Crespelle

A soup for later : Zuppa alla frantoiana

This recipe isn’t exactly spring-friendly, but I just can’t help myself because it is so. damn. good. Bookmark it for next winter when the days get short and hope is spare. Or swap out the squash for zucchini, make it today and let it rest overnight in the fridge to serve the following afternoon at…… Continue reading A soup for later : Zuppa alla frantoiana

A odd couple : Maiale al latte

This dish puzzled me when I first came across the recipe. Pork and milk seemed like an odd couple, two mismatched socks lingering at the bottom of the hamper. In fact, it is a celestial pairing, and the result is unlikely anything I’ve ever tasted: the braising liquid turns rich, full-bodied and unctuous after hours…… Continue reading A odd couple : Maiale al latte