- Documenting the journey through my kitchen, a pinch of salt at a time.
Posted in Appetizer, Italian, Vegetarian on Aug 3rd, 2009
Use only the best fresh regional ingredients in season and keep it simple. — James Beard
When life gets busy, sometimes it is best to keep it simple and fresh. And boy, life has certainly been busy. Regardless, I love the simplicity of three-ingredient, no-cook appetizers such as Caprese bites. Although this may not be authentic […]
Posted in Cooking class, Italian, Pasta, Recipe, Technique on Dec 21st, 2008
Earlier this month, I attended a pasta making class at Terragusto, one of my favorite Italian restaurants in Chicago (it might be safe to say, one of my favorites, period). I truly admire their emphasis on cooking with fresh locally grown foods, and how they value quality over quantity in what they serve. Plus, their […]
Pardon? Okay, let’s try that again. Fig, Prosciutto, Arugula, and Parmesan sandwich. Yes, that’s a mouthful! But you will soon see that it is truly a delightful mouthful once you try out this combination.
On a side note, I often chuckle at the infinite number of acronyms (and jargon) that exist in today’s world, especially […]
Posted in Italian, Soup, Vegetables on Jun 21st, 2008
Zucchini is a great vegetable because of its versatility. Not too many other vegetables can be a star ingredient in both entirely sweet and savory creations. Yes, that’s right - zucchini can be in baked goods such as muffins and breads, as well as a plethora of other things. From frittatas to salads, casseroles, patties, […]
