It may not seem like it, what with all the cakes and cookies and bars and brownies and pots de creme and cocktails, but I spend a lot of time thinking about wellness.
When the folks at Carpano asked if I’d like to try a bottle of their newest vermouth–Carpano Dry–I jumped at the opportunity.
It is officially spring. But official spring never feels like the spring that exists in my imagination.
Winter arrived here with a vengeance last week.
The temperature dipped below zero, the winds blustered, the schools closed for a couple of days.
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.