“That is NOT a white pizza” you say, but it is tomato sauce-less so it’s a pizza bianca, mmmkay? Now on to that “bacon”…
White pizzas are usually intimate affairs, no room for scene-stealing sauces or other party crashers.
If you’re as bitter as me about the state of affairs this month I suggest you try these bright green, sweet, decidedly optimistic bundles in a broth of leeks–which for sure are shivering but present at the market.
You may already have discovered how well broccoli’s poufs (how the tops are referred to in professional circles) suck up sauce. They suck up flavoured oil really well too, in this case one that’s been hanging out with garlic and tongue-numbing Sichuan peppercorns. And rice noodles, they do the same thing. Put them together and [...]
This recipe is a defiant warning to winter. We are done with you. We will cook artichokes and we will not be scared. Hardly.
Fresh pasta is a weekend thing. Stop, make something real, cry with gratitude. Or if you’re less dramatic or have had less wine than me, simply marvel in your awesome self and the most awesome thing you’ve made all week.
Only you reading this can call me on it when I nod as if I’ve always known and say “Well, chickpea tofu? That’s so Burmese.”
It’s spring, in theory, but it’s that cold, damp, early part. This is dinner now: lighter pasta, changed-up salad, a sweet treat and a drink that looks forward to full-fledged spring ahead.
The food, art, ruins, beaches, mountains, tea — and the people!
Dressed with dollops, shards, snips and things that go *crunch* at night.
Ok, we’re about to nerd it up here: the science behind seasoning cast iron.
This should have been a tale of two quiches…
elsewhere...   |
currently craving: |
tip: if you don't have a mixer, you can whip egg whites in a food processor. yep. our tired arms wish we knew that earlier. |
