Cracked farro and a slew of veggies come together for this delicious and satisfying powerhouse of a salad.
On Sunday, the incredible Marcella Hazan passed away. I would be remiss if I didn’t acknowledge all she gave to the culinary world here on the blog. Marcella’s cookbooks line my shelves, just like so many other cooks.
Here’s an easy, tasty dip you can put to use all summer long.
While bar hopping in London we became attached to this simple cocktail served in a fresh way.
A lunch stop at The Purple Pig in Chicago had me craving this dip for the past week, luckily it was easy to recreate.
I’m honored that my roasted tomatillo salsa was included in the Summer 2012 issue of Edible Santa Barbara. Another great recipe in this season’s copy is for these pickled cucumbers.