It’s lovely to smell real farmed produce, and it inspires cooking a great meal. And visually, food tells you lots of things; first, don’t fuss, keep it simple, true to its original beautiful form. Restraint is knowing how to take two or three items, then...
Aaron Patin is a wonderful chef I met on Facebook. Besides sharing tips, we ended up actually exchanging some food, trading my bread for his specialty, charcuterie! Recently, I had the chance to get on the phone with Aaron to chat about the food...
After my mom spent some recent time in the hospital, I spent a few days looking after her. I'm not a stranger there. But it's her kitchen, not mine. Which means that when it comes to a range of ingredients, we have a different set of basics – spices to...
I have made orecchiette previously, using grano arso, albeit a flour mix prepared for pizza dough. Results were okay. This time I made my own grano arso, toasting fine durum (semola rimacinata) flour. Shaping these little ears of pasta are a labor of love. It...
Matambre is classic Argentinian comfort food; stuffed flank steak. The mosaic of flavors and textures comes from its stuffing of spinach, potatoes, carrots, egg and seasoning. It took me two attempts to get it deliciously right. Thank you for fabulous guidance from...
