Warm weather arrives and suddenly the kitchen color palette shifts from the tender greens of spring to vibrant reds, purples, deep sea green. In Italy, the men are tan, the women wear spectacularly high heels, and everyone struts their stuff. It’s an irresistible, seasonal call to go out and play.
It’s a perfect time to experiment with textures, temperatures, colors. Not serious cooking, but light, fun and flavorful cooking.Read More
My man knows the way to my heart.
Yesterday I came home to the peace and quiet of Montone, and there were stunning roses in the living room and a full sideboard of vegetables in the kitchen. I haven’t had time to go to the grocery store yet, so it meant putting something together with what was on hand. The first decent tomatoes of the season were sitting there, just begging to be roasted, along side some of those onions, so it was pasta with roasted vegetables for lunch.
Springtime means fava bean time. To the uninitiated, fava bean pods look like string beans on steroids. You don’t eat the pod, you eat the inner, bright green, crispy, flavor packed bean. They are outstanding paired with a soft, white cheese like Robiola or a fresh Manchego cheese. Perfect for a risotto, with crispy prosciutto.Read More