If you’re reading this that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll find the step-by-step … Continue reading Sourdough Discard, Part 2: The Pasta!
As we approach week 10 of quarantine, I continue to think of ways to be mindful of food waste. That brings me to the complete and total pain and guilt I’ve felt about my sourdough starter discard. Admitting it is … Continue reading Sourdough Discard, Part 1
By now, I’m certain you all know how to wash your hands properly. By now, I bet your hands look as bad as mine, which means really dry because, in my profession, I can honestly say that when I’m working, … Continue reading Food as Meditation, Part 1
When I develop recipes professionally, my philosophy is pretty straightforward: use few ingredients, keep it simple, and deliver big flavors. In this spicy, smoky dish from the Punjab region of India, eggplant, onion, and tomatoes are broiled until silky and … Continue reading Sheet Pan Broiling + Easy Weeknight Meals = Big Flavors
Fresh, sweet lobster reminds me of summer vacations with my family in Maine. The memories are still so vivid that if I close my eyes, I can almost smell the briny ocean as we drove to the lobster shacks along … Continue reading Lobster Love!!!
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From … Continue reading Thank You, Hilda!
One of my most recent freelance assignments for Fine Cooking Magazine was to test Australian grass fed beef. Fine Cooking provided the guidelines based on previously tested and approved recipes from their well-respected archives using the typical grain-fed beef, which … Continue reading No Beefs About Australian Grass-Fed Beef!
