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Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Sauteed broccoli rabe with sausage and pine nuts over penne. Simple and rightly consumed.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
Black figs with balsamic, olive oil, pine nuts, and a touch of red pepper flakes over fresh italian bread spread with goat cheese or fresh ricotta. Totally awesome, and totally inspired by being in love with someone who don't love you.
Weekend Book Giveaway: 'The Elements of Cooking'
Creativity and a respect for your ingredients. Unless you are baking, there is not reason not to be expressive in your cooking. Don't be a slave to recipes. Consider them as life rafts to get you through a rough patch, but abandon them once you establish your own footing. The ingredients you use have their own color and character and you have to work with them, not destroy them or sublimate them. It ultimately is a collaboration.
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Ground Cherries (AKA Cape Gooseberries)
Ramps
Spring Onions
Etc