You could also use pumpkin blossoms for this recipe, so long as they are not too large/brittle/old.
I have finally figured out how to make my fried zucchini blossoms less oily, more light and all around prettier. The secret is really two things: 1) Thin batter. The texture of crepe batter. 2) Use something carbonated in [...]

A few weeks ago I ventured to my local Whole Foods in search of a case’s worth of new wines.
In my experience, wine selection at Whole Foods locations varies quite a bit by neighborhood and by staff, but the one in SOMA within San Francisco, while small, has a nice selection, with more than 50% [...]

I have made a Florence google map guide to my favorite places and picks for accomodations, shopping, restaurants and wine bars in Florence along with extensive notes for each marker and some suggestions for what to pair the stop with. I hope you’ll find it useful!

A New Year’s Day dinner recipe while we hosted Y’s brother & wife from HKG.
Pasta ingredients
semolina flour, ground finely (0 or 00 size)
wheat flour, ground finely (0 or 00 size)
2 eggs
salt
Make pasta for four - recipe (double it), cut the noodles 1/3 inch wide, lay flat to wait to be cooked at end.
Sauce ingredients
1/3 yellow [...]

Do yourself a favor and make the pesto from scratch if you have access to a food processor. It’s soooo much better than that stuff you’re tempted to buy at trader joe’s. Shame on you.
1/4 C pesto
1 C troffiette (substitute a pasta of similar size if you must)
1 bunch asparagus (~ 1/2 lb)
olive oil
salt
Clean your [...]

I’ve posted about my favorite Italian comfort food before, but I’ve decided it’s time to wow you with its deliciousness in a way that will allow replication. This dish was the very first recipe (and demonstration of technique) I learned in Marcella Ansaldo’s introduction to Italian Regional Cuisine course at International Culinary School Apicius in [...]

It’s been hard to write lately, to give you something tasty to look at. I’ve been counting calories, learning to run, humbly saying no to my favorite morning pastries and the breakfast burritos I’ve become so fond of.
So tonight, I’ll try to sate you. I delighted in some zucchini from my farm shipment, fava beans [...]

Dropped into the store looking for a good white grilling fish to go with some Urad Dal I made and some delicious organic salad greens, stared at the case for a minute a little disappointed at the two remaining halibut filets and spotted the fishmonger slicing and dicing a huge halibut! Well you can bet [...]

Quinoa
1 C quinoa
1 1/4 C water
Wash quinoa with fine mesh strainer, then combine water and quinoa in a pan. Bring to boil, reduce to light simmer and add lid, cooking about 15 minutes until fluffy but not sticky.
Asian Flank Steak (”Bulgogi light”)
1.5 lb flank steak
olive oil
soy sauce
whiskey or other spirit (tawny port, brandy, etc)
6-10 garlic [...]

1 pork tenderloin
herbs de provence
olive oil
coarse sea salt
cracked pepper
1/4 C whiskey, brandy, or other liquor
1 bunch collard greens
deli/rustic mustard
dry mustard powder
cider vinegar
macadamia or olive oil
1/4 C walnuts
home made apple sauce or chunky store bought
Heat oven to 350. After trimming,coat tenderloin in olive oil, sea salt, pepper, and generous herbs de provence. Roast for 20-30 minutes [...]