Tarragon-Marinated Vegetables

This is a recipe I jotted down decades ago, but it somehow got lost, which isn’t what typically happens considering my extreme organizational skills. I’m not Marie Whatshername, but I do know where my recipes are and how to keep track of them. Or so I thought… A while back I decided to make marinated

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Ham and Asparagus Lasagna

There an adorable young Italian woman whose blog I follow. Her name is Alida, she was born in Friuli in North Eastern Italy, and her blog is My Little Italian Kitchen. I follow her on Facebook as well, because her daily food photos make me happy. Like these. So colorful and enticing! Although now living

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Asparagus Soup

I enjoy a lot of food in its purest form. Like a ripe peach. A just-boiled potato with cheese. Radishes with butter and salt. A raw oyster immersed in its salty liqueur. I love to cook, but I also respect beautiful, seasonal produce, like springtime asparagus and strawberries. I’d rather eat just-picked strawberries than put

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Asparagus Gremolata

No, you didn’t read it wrong. This isn’t asparagus with gremolata, this is actually gremolata made with asparagus! I’m the first to snicker when cooking terms are wrongly or “loosely” used – especially on menus! Sometimes it just makes it hard to figure out what the dish is. Names like “confit” and “coulis” and now,

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Cambozola Sauce

I remember the conversation like it was this morning, instead of twenty-something years ago. My mother and I were discussing cheese on the phone, and she brought up blue cheese. I immediately told her that I was not fond of it. She proceeded to tell me that I knew nothing about blue cheese, and being

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Asparagus Pesto Pasta

Recently I shared that I’d dreamed up an asparagus version of pesto, and the recipe I came up with is quite remarkable, if I say so myself. There were so many choices with the pesto ingredients, but I decided on almonds for the nuts, and to keep the pesto herb-free. I thought about a little

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Asparagus Pesto

Do any of you ever dream up recipes? Well this is one of those for me. I remember seeing a plate of salmon steaks topped with a green pesto, but that’s not far fetched for me because I spread basil pesto on just about everything. It’s really good on chicken. But my husband would probably

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Bison Matambre

I’d just thawed out two bison hanger steaks and instead of making fajitas with them, I wanted to roll them up with some kind of filling. I was originally thinking of making German rouladen but my husband doesn’t like pickles. So I picked up my big South American cookbook, called the South American Table, by

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