The weather here has been overcast the past couple of days, which is unusual considering the time of year. But because it’s been hot, I haven’t had that stay-at-home-and-watch-old movies-while-snuggled-under-a-blanket-with-a-cat-and-a- cup-of-tea-feeling. Rather, I’ve been craving food that’s fresh and bright, probably to make up for the gray skies and muggy heat. And you know what? This salad hit the spot.
Now, I’ve never been a huge fan of panzanella, often finding it over-dressed and soggy, and way too vinegary for my taste. But –I became a total convert while we were in Italy this summer visiting Roly’s parents.
We were staying in a sleepy little town in Umbria, and the local lunch spot—a tiny little place on the corner of the main piazza with a great view and lots of character—had this on …Read More
I love the start of a new year. I’m not entirely sure why, though. I think it’s to do with everyone’s resolve to make this year a better year. There’s a palpable goodness in the air—people trying to be more patent, trying to be more environmentally sound, trying to be healthier, trying to be more compassionate. I love going to the gym the first week of January . Every treadmill is taken, every aerobics/yogilates/whatever the new ‘it’ thing is, is fully booked.
I have never been good at keeping resolutions, or going to the gym. But, I’ve decided to make this a better year for myself. Here’s my resolutions:
Cook more Eat more home-cooked meals Leave work on time. No more 15-hour days! Keep in touch with all my friends, near and far Blog. …Read More
I don’t know if this is a common problem, but have you ever noticed packets of smoked salmon often go unopened despite your best intentions? I find this happens to me a lot, and there’s only so many oat cakes and blinis one can stomach before it all gets a bit passé. Well here’s another option: smoked salmon pasta. I first tried this out when cooking for S. and her dad while he was visiting and it worked out pretty well. Guys, this is a really easy one to impress the ladies as the salmon gives it an air of refinement, and it’s sophisticated enough that they’ll think you’ve been slaving over a hot stove for a while. But—if you plan it properly the cooking time is only about ten minutes. The …Read More
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 cheerful waiters and disgruntled ones, large restaurants and small, family-run trattorias. There were restaurants with menus, and those where your guess was as good as anyone else’s as to what you’d be served …Read More
You know how when you’re a kid there’s this one dish someone in your family makes that’s a treat and that you absolutely love and eat a ton of when they finally make it?
For me that was my mother’s lasagne. She made the best lasagne in the world. The thing is, she rarely made them, which made it that much more special when she did. She would cook what seemed like a million sheets of pasta and spread them out around the kitchen, then carefully arrange the lasagne in layers with tomato sauce, ragu, and béchamel in between. She would top the whole thing off with extra béchamel and lots of parmesan cheese and then bake it in the oven until it was golden on top and bubbling on the sides.