Ligurian Focaccia

I surprised myself when I ordered Samin Nosrat’s cookbook soon after I heard about it. I usually take the wait-and-watch approach, like I did with Ottolenghi. That worked out well for me! I missed out on a few years of fabulous recipes. Maybe I’ve learned my lesson? No, most likely it was because I happened

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Basil Pesto

Basil pesto is such a huge deal in my house. Mostly because my husband could eat it on ice cream, practically. To me, pesto is an extremely versatile ingredient. This flavorful, emerald-colored paste can be added to soups, breads, meat, seafood, salad dressings, sauces, marinades, and so many other dishes. The only thing is, you

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Socca

When I travel, I like to try local specialties. It’s just part of the fun of eating and drinking in other countries. But learning about different foods and experiencing them is also a huge part of becoming a better cook. I’ve had haggis in Scotland (a bit bland), banana beer in Rwanda (terrible), conch in

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