swiss chard stems with fresh herbs & garbanzos
Chard stems are deceptive: homely and often thrown away, they’re actually earthy and rich when braised.
preserved lemons
I learned how to make these at cooking school in Morocco (why not go to the primary source?).
baci brownies
These brownies are made with Baci — you know, those Italian foil-wrapped kisses that come in a blue box and have a multi-lingual love note in each one.
roasted carrots & parsnips with cumin & caraway
here’s an incredibly easy side dish that also deploys great colors and great flavors
best-ever banana bread
I don’t have the patience to be a good baker, but I can still recite the ingredients for banana bread in my head.
pasta with ricotta, mint & tomatoes
Use fresh San Marzano tomatoes if you can find them at the farmers’ market; if not, roma tomatoes will do just fine.