slender glamazons
There are these biscuits that I always buy in Venice. They’re small, crunchy, with chunks of...
depth and succulence
I could spiral into a discussion about why restaurants don’t do vegetarian food so well, but...
Chicken and Biscuits
Ever since the Mr. and I moved into our new bedroom, I’ve been on the hunt for the perfect c...
I’m sticking with it
Polenta makes me feel like an asshole, but I can’t stop making it. Like the way that Giada ove...
the braised chicken
The second reason is that braising involves a one-two punch of searing and then simmering, which m...
brown lacquered skin
Sunday is the perfect day of the week for roast chicken loop. Nothing beats a hearty dinner to cap...
It’s the beauty of a brodo
My heart goes out to you and anyone you know suffering from the effects of stormy flood waters. It...
Marcella Cucina
“What’s crazy water got to do with cooking and anyway, who wants to eat fish in water?...
Mmmmmmmm cilantro
I think I’m going to put one of those signs in my house that says “Gone Fishin”....
malakoff malakoff
I know the Swiss are famous for their discretion and secrecy, but this is getting ridiculous. When...
prebaked pizzas
For those who don’t have wood-fired pizza ovens in their houses, or even pizza stones, Joe c...
Fresh Corn Cakes
No one’s been quite been able to explain the popularity of canned corn in France to me. But ...