By Cathy Barrow Cathy Barrow Email Bio Follow Once the weather turns seriously cold, and seasonal DIY pickings are slim, I keep my curiosity fueled by exploring ingredients new to me. In past years, such
Pasta e ceci – pasta and chickpeas – is typical rustic Roman fare – a soffritto of onion and celery simmered in wholesome chickpea broth, the flavours intensified with salty anchovy and filled out with
[Photograph: Vicky Wasik, Yvonne Ruperti] Cherry season has been in swing for a while here in California, and I've had some in my fridge pretty much constantly since they first showed up at the market.
4 (makes about 2 cups) Servings Active Time: 15 min Total Time: 1 min There’s a method to making baba ghanoush. And it applies to way more than eggplant. July 2015Print Ingredients ¼ cup olive oil, plus