Cooking Simplified
Eggplant is like tofu. People are inclined to hate it because of its texture or supposed lack of flavor. I admit to previously falling into that school. But just like tofu, eggplant is a flavor absorber, a chameleon of cuisine. For those of you who still claim to dislike tofu or eggplant, may I recommend …
The Brussels sprout has become a multidimensional ingredient. Once feared by children everywhere, the sprout has transformed from a steamed and plain green into a caramelized and crispy restaurant staple. Roasted or sauteed, it makes the perfect accompaniment to a meal. Two summers ago my parents took me to their favorite Italian eatery in St. …
Everything but the kitchen sink. It’s an expression that rings true in my kitchen, specifically when it comes to salads. I have a deep and passionate love of salad. At my old office, I was nicknamed a rabbit due to the rate at which I consumed salads and raw veggies. Thanks to a career in …