I love them for their color, for the way they grace the table. Boiled and sliced, seasoned with a little olive oil, garlic salt, and pepper, available year around, zucchini are simply the best.
Leftover, they are fit for a frittata or omelet. Lately I have been re-purposing them in a rice dish, another almost risotto. Continue reading
A friend asked once: “Are you one of those people who makes his own breadcrumbs?”
No, I’m not.
I had just pulled a sheet of roasted tomatoes out of the oven. Topped with seasoned breadcrumbs, they perfumed the house, then ravished the palate. Continue reading
Serravalle, Republic of San Marino
For celebration lunch today we have Greektown of Detroit, Barbuto of New York, and Howdy Richards of Freeland to thank.
What are we celebrating? Being alive. Being together. Continue reading