There is nothing simpler than soup for dinner, but there is something complicated about the extremely high sodium content of most prepared soups. So I make a lot of soups from scratch. The better the ingredients, the more flavorful the vegetables, the less salt you need. I rarely add more than a pinch. Continue reading
This is one of those recipes you see in your head and it you can’t stop thinking about it until you’ve taken a crack at it. What’s really satisfying is when the results are great–which is often not the case. I can’t tell you how happy this little meal made me. It was fairly simple to make, really pretty to look at, and it was–I’m channeling Mary Berry here–scrumptious. Continue reading
This is a really simple spread with a savory meat-like quality to it minus the guilt associated with eating liver that may or may not have been procured in an unappealing fashion… We won’t get into it. Continue reading
