I have this love-hate relationship with eggplant. Almost anyone who has ever been a vegetarian has been served some sad bitter under- or over-cooked eggplant dish as the vegetarian option at a mediocre catered event.
Last week was the first week for peas at the market. It’s a time I look forward to every year, and it never seems to come soon enough.
There’s something special about really fresh peas.
When it comes to springtime foraged vegetables, ramps (also known as wild leeks), have gotten the bulk of the chef and food world attention.
As we get closer to our closing date on our condo and our subsequent move, I find myself returning again and again to my reliable quick meal repertoire.
I have begun to pack up the kitchen.
I am an inveterate procrastinator. In school, I was one of the kids who stayed up into the wee hours of the night the day before the project or paper was due, frantically trying to get the thing done.