Like a marriage between a nobleman and a peasant, elegant saffron marries with the humble celery leaf, creating a bit of risotto magic.
Shall we yank back the misty veils of history, and get real?
I’m standing in our orto where most of the celery had wintered over and is now very robust. Which meant, I better chop some of this down and start using it!
News Flash: Until fruits and vegetables taste good, and are affordable people won’t eat them.
How do we create the desire in people to eat more vegetables? How do we make vegetables sexy and in demand? Who does PR for the artichoke? Who speaks for the carrot? And silly, childish, cartoon vegetables are not the answer. And neither are shrill spokespeople who intone the wisdom of plant eating from a pillar of self-congratulation.
Fresh Peas Risi e Bisi is an old dish from the Veneto region in Italy, and it means its springtime if you are eating risi e bisi. Made with rice and fresh peas, and depending on whose recipe you are following, it can be a soup, a risotto or a kind of warm rice and pea salad. Early May is the heart of fresh pea season, and I like rice, don’t get me wrong, but I really like farro and since I had a load of fresh peas in the house, it seemed like a natural idea to riff off the ol’ risi e bisi.Read More
My freezer has always been a tomb. It’s where odds and ends would wind up, behind the ice, lonely and forgotten. I’ve been able to dedicate significant real estate in the freezer just for cocktail glasses. I know that’s ecologically irresponsible, but the fridge came with a freezer and we like to have ice. I…Read More
Ciao Italia!We made it. We are back in our Montone home where the air is clean, I hear birds instead of cars, and we’ve been to the farmer’s market. It’s still a little early in the season so there wasn’t an abundance of produce but it is fava bean, pea and artichoke season so I…Read More