Coq au Vin

So about the coq (au vin): R. pulled out a Delia Smith* book I own that I got for $2 at a sale. It’s this insane encyclopedic volume of how to make just about everything. Now, I should tell you that I am not a Delia fan, and I haven’t actually made anything out of said book.  The reason for both of those things is because all her recipes are calculated down to the very last granule of salt. It drives me nuts. I tend to take a more liberal/spontaneous approach in the kitchen, substituting ingredients with what’s ... Read More


Guava Breakfast Parfait

I was in Cairo recently, and all of the street vendors had crates and crates of guavas ready for the buying. Guavas are similar to pears but have a much grainier texture and a very unique, quite strong, flavor. In Egypt, a popular way to use guavas is to blend them with sugar and water and make guava juice. You can find this an almost every streetside café along with fresh mango juice and sugar cane juice (they grind the sugar cane right there and then for you!) When I got home I wanted to make something slightly more sub ... Read More


Ah, Italy! Part I (Giuseppina’s Torta Salata)

R. and I were in Italy a few weeks ago, visiting family andfriends and we just had the best time and ate the most wonderful food while we were there. We spent a month traveling across Italy; we visited Trento, Venice, Verona, Bevagna, Assisi, and Rome, as well as a handful of smaller towns and villages along the way. It was so great and we just ate so well we didn’t want to leave. It happens every time we go. One of the places we visited was our friends’ Pecorino farm in Umbria. They have a flock of 500 sheep, a ... Read More


Ah, Italy! Part II (and a recipe for pasta carbonara)

Let me tell you a bit more about our trip to Italy this summer. It was wonderful pretty much sums it up. We ate SO much. There was good food to be had at every turn—in every house, restaurant, café, streetside market, everywhere. I don’t think we had a single bad meal the entire time we were there. There were afternoons spent drinking beer and eating greasy, more-ish pizza in Rome, evenings being served the house special—bucatini in tomato sauce—with a giant bib and a good pitcher of the house red. There were chee ... Read More


French Onion Soup

I love soup. I love soup. I love soup. I’ve spent the past fifteen minutes trying to figure out what to write this post about. Sure, my writing’s rusty as it is, but I’ve just deleted a couple of paragraphs where I’ve waxed poetic about soup and its virtues (all-in-one supermeal! liquidified for your convenience! Warm and comforting! You can put anything in it!) Appetizing, huh? So instead I’m going to tell you about why I decided to make this soup: I love France! I love onions! I love soup! Pretty obvious, right ... Read More

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