It is officially spring. But official spring never feels like the spring that exists in my imagination.
If one wants evidence that cooking is an alchemical process, one need look no further than this rich, savory puddle of a gratin that once was a head of savoy cabbage.
It’s happy hour, which means it is time to talk about cocktails. Today we have the Martinez.
This particular cocktail is one of my standbys.
For much of my life, I was largely indifferent to cauliflower. It was something I might pick from a veggie tray if the carrots and cucumbers were gone.
In the summer, I love to make the sort of meals that can be tossed together in a big bowl and served at room temperature.