Meyer Lemon Lentil Salad with English Peas, Prosciutto, Soft Boiled Egg

A couple weeks ago, I met up with my brother in San Francisco for the weekend. I had been meaning to visit SF for a very long time and the city fell nothing short of my expectations. Not surprisingly, I instantly fell in love with the place, its architecture, diversity, dynamism, and of course its food. In short, everything about SF was incredible (except the steep prices)!

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Pan-Fried Giant Butter Beans, Mushrooms and Spinach

Hello everyone and happy belated Valentine’s day! These past few weeks have been a little crazy for me (more details to come in future posts), but I should be back to a regular posting schedule this week. Yay!

The “Food” section on the New York Times has to be one of my favorite free-time reads. I read it all: the recipes, the restaurant reviews, the random opinion pieces… you name it, I probably read it! Not only is it well-written, but it can also be surprisingly interesting. I mean, I’ve learned about so many random things ranging from traditions and ingredients, all the way to chefs and hottest trends. Most recently, I stumbled upon a fun little article about Marcella Hazan’s favorite beans. I told you… random. But I still read it!

Passion Project: Lemon-Parmesan Cod “En Papillote” with Braised Leeks

I grew up eating a lot of cod. It’s a house favorite, or at least one of my parents’ favorites. It didn’t use to be one of mine at all though. As a matter of fact, I really didn’t like it for a long time. Cod is a very lean kind of white fish and it can honestly be quite bland in taste. At home, we typically have it with some side of steamed greens (as if the fish wasn’t healthy enough on its own). Now I do love a good side of veggies, but let’s just say that this didn’t help me appreciate the fish any more. Yeah… definitely not one of my favorites. At least not until this recipe came along!

Zucchini “Tagliatelle”, Tomato Dressing and Pangrattato

I’ve been on a “veggie noodles” kind of roll lately (and loving it!). Every now and then, I find them to be a wonderful alternative to regular pasta. They’re much quicker to make, low on carbs, high on plenty of great vitamins, and overall delicious coupled with a homemade sauce.

End of Summer Asparagus Risotto with Green Onions

It took me a while to try risotto as a home cooked meal. I usually just order it at the restaurant because it’s so much easier. There’s no preparation involved, and no long hours spent over the stove, stirring the grains over and over again… So yes, it took me while to try to make risotto. But oh my, was I wrong!