When I was growing up, I thought “antipasti” meant pickled cauliflower, carrots and onions because that’s what was served in the old-style Italian joints I ate in. Well, I managed to recreate the recipe for their pickled cauliflower here.
This is about as springtime as it gets. Fresh garden peas, served with light-as-air gnocchi made with pea puree, tied together with a little butter and cheese. Just a lovely light supper.
My cat has gone missing. We have not seen her in more than a week, and I feel dead inside because of it. I try to stay positive, or at least stoic, and busy myself with the green renewal that is my garden. My garden. Where my cat and I first met each other, years ago.
When life gives you arugula — a wild version grows like a weed in my yard — you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta.
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
This is how I preserve the season’s pepper harvest. It’s a great way to have roasted peppers at your fingertips the whole year through.
A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.