Kitchen Mashups: Mushroom Chicken & Lentil Dahl Wraps

It’s difficult to believe it’s been seven months since the pandemic turned our lives upside down.  The longer it goes on the more I value the routines and rituals that give my life structure and keep me grounded.  Every October, DP and I spend a week in Cape Cod, where Columbus Day is the official end ofContinue reading “Kitchen Mashups: Mushroom Chicken & Lentil Dahl Wraps”

Braised Sauerkraut (Choucroute Braisée)

Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles.  Now I always have a batch of homemade sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge.  So not long ago, while flipping through Julia Child’s MasteringContinue reading “Braised Sauerkraut (Choucroute Braisée)”

Berkshire Pork Ragu Bianco

Weekends for us are all about fast cars and slow food.  Last week DP and I celebrated the first Formula One Grand Prix at Mugello by having a little Tuscan themed race day.  We opened the windows of our little New York apartment and imagined being outside at the track, crammed next to fellow tifosi, hearing the roar ofContinue reading “Berkshire Pork Ragu Bianco”

A Better Veggie Burrito

Last year, I finally experienced the perfect veggie burrito. On our last trip to the Cape, D. and I discovered El Mariachi Loco in Hyannis, MA. A tiny shop with only 4 or 5 tables inside, it’s one of the few eateries with steady enough business to stay open all year long. Everything was excellent,Continue reading “A Better Veggie Burrito”

Green Lentil Shakshuka

At the start of summer, I get way too excited about all the local farm tomatoes and peppers, and overly ambitious about all the ways I’m going to use them. Since we’ve been in quarantine, I’ve been missing the aromatic and subtly spicy Shakshuka my Turkish friend @yilmazcik, makes for our daily breakfast service. So,Continue reading “Green Lentil Shakshuka”