I continue to dabble in the land of gluten and dairy (ie. normal people land) – no substitutions or restrictions. This week, I decided to cook up some couscous…
I’m sure there are advanced techniques for soup-making…French words to describe the different stages of simmering, expensive spoons and funnels and strainers. Clearly, I have no idea what these…
I was hesitant to call this a “copycat” recipe for two reasons. First of all, it’s a marriage between two of my most favorite fast casual salads – the…
I’ve waited out these last bits of winter weather with a lot of “necessity” cooking. Plenty of large batches of quinoa and roasted veggies have come out of my…
The combination of an early morning flight and cold rainy weather left me with a serious case of the sniffles. While some may reach for the Jewish penicillin (matzo…
Despite past experiences, I continue to buy canned soups here and there. A warm bowl of soup embodies so much comfort, physically and mentally. The thought that it could…
I love Italian food (authentic Italian food, but also the version we’ve created right here in America…we have a way of translating ethnic cuisines into less threatening, less exciting variations…
After a week and a half of whirlwind travel through Italy and France, I’ve come to a conclusion about eating in Europe: the simplest foods – from local produce…