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.
Summer calls out for salads like this one. It’s bold and colorful and crunchy and spicy and refreshing.
I’ll admit I don’t think about green beans all that often.
The Green City Market is finally back outside, which means my Wednesday mornings are occupied with shopping for local produce.
After spending nine years, most of my adult life, as a vegetarian, it’s still a little strange for me to base a dinner around meat.