Root Vegetable Sauté Serves 4-6 Hints This can be sautéed or oven roasted. Sautéing takes a little less cooking time; oven roasting is slightly less hands on cooking. Either way is delicious. Sauté requires cooking quickly on top of the … Continue reading →
Most of us grew up hearing “eat your carrots (or beets, parsnips, turnips, rutabaga); they will make you see better, your hair curl, bring a rosy glow to your cheeks or the ultimate clincher, if you want dessert.” Eventually some … Continue reading →
Last weekend in Sonoma I had a delicious example of Real Food, steaming hot homemade Split Pea Soup from the stove of our good friend Steve Arelt. Making enough for a hearty first sitting with plenty left over to freeze … Continue reading →
Pork Ragù al Maialino Serves 4 Sam Sifton, NYT 9/29/10 Last September, NYT food writer Sam Sifton wrote about Marc Forgione’s (son of respected chef and restaurateur Larry Forgione) restaurant, Maialino. The most popular pasta dish on the menu, a … Continue reading →
