Root Vegetable Soup Serves 4 Hint Remember the stock made with ham hock? It was fabulous with this recipe. For a heartier soup, add lentils or barley. Ingredients 1 turnip, 1 rutabaga, 1 yam, 1 celery root, 3 small sweet … 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 →
