This is a spring salad that I would eat every year at Cibreo, my favorite restaurant in Florence. Fabio Picchi, chef/owner, would practically shell the fave into the bowl in front of you. It’s a simple salad but one that I eat with reverence now that Fabio has passed. February …
Mrouzia is a traditional holiday dish made in July during the sacred Eid-el- Kabir, in which Muslims perform the Ḥajj holy pilgrimage and observe the Festival of Sacrifice. After cutting the lamb, one usually chooses select pieces such as the shoulder or leg. Rich in spices, it is at the same …
I’ve always loved these crackled almond tea cookies from the time I’ve spent in Morocco and when I saw this recipe from Susan Spungen of Susanality, with the delicious spin of adding raw chopped pistachio and edible rose petal sugar, I knew it was time to test them out again. …
I love to play with my food. In this case, this doesn’t mean fondling, squishing it between my fingers or throwing it up in the air. It’s like painting. I like to have a a few raw ingredients in front of me and let my imagination go to town.What flavors …
My good friend psychotherapist Renato Palma in Florence once told me, “Peggy, Peggy, non devi mai spiegarti”. You never have to explain yourself. As a southern girl, explaining yourself was a popular past time, whether any one wanted to listen or not. The bank teller, the checkout clerk, one’s father …
I love winter squash. She’s the belle of the fall. Like the mice that fill their larders in children’s books, so too is ours filled with several types of winter squash, apples, onions and potatoes to last through winter’s grip. When something is delicious, it makes us salivate. The Italians …
What do you serve as a first course for vegans or vegetarians? Especially Thanksgiving? It’s always a wonder when the second plate is vegetarian as well. Often, you can’t rely on beans or grains. It has become a quandary. There are no simple solutions right out of the gate unless …
What you see is more delicious than it looks. Larb is a Thai salad that I love to make in the summer. It’s cool, spicy and tangy.
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Walking the streets of Bangkok in the heat begs you to duck into one of those small barely covered cafe’s and slurp spicy Tom yam Kung. So counter-intuitive to eat when you are dripping with sweat. But it works. The spice delights and cools you down. But sometimes, I prefer something a little meatier. A protein lift that is cool with generous lime, chili and cilantro. You fill a lettuce leaf and crunch into this juicy, limey, toothsome wrap, swigged with a frosty Thai beer and sigh. Ready to hit the streets refreshed. Tuk! Tuk!
1 pound of ground meat. It could be lamb, beef, chicken or turkey
1 or 2 serrano or jalapeño peppers
3 limes, juiced
1 fresh red onion, fresh if possible, cut in thin half moon slices. Half for sauteing, half for adding to the salad, raw.
1 bunch of cilantro, chopped finely
1 T olive oil
good salt and pepper
Put a drizzle of e.v.olive oil in a pan. Add half of the onion and sauté. Add the ground meat of your choice and brown.
Add salt and pepper . Put in a bowl. Take the other ingredients that you have chopped and juiced and add them to the bowl. Correct for seasoning. Enjoy! Sawadee Ka!
Ingredients: 1 1/2 pounds vine-ripened plum tomatoes 1 envelope (about 2 1/2 teaspoons) unflavored gelatin 1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped 3 garlic cloves, minced 1 small hot red chili, seeded and minced (wear rubber gloves), …
Ingredients: 1 T- Bone or Porterhouse steak at least 3 inches thick and 3 – 31/2 pounds 1 bunch of fresh rosemary 1 bunch of fresh sage 2 T extra virgin olive oil + 3 T for greens Coarse salt and freshly ground pepper to taste 6 cups arugula …