Salad in winter is a tricky proposition. Tender, young greenhouse lettuces are all well and good, but we all know that most other salad swear-bys—tomatoes are an obvious example—are disappointing out of season. But more importantly, this type of salad doesn’t suit the heartier, richer food we crave this time of year. A plateful of […]

Fat Tuesday. Mardi Gras. Both terms are far more cheerful and indicative of tomorrow’s excesses than the term “Shrove Tuesday,” from the word shrive, meaning “confess.” The only thing I feel like confessing the day before Ash Wednesday is that I prefer cane syrup or sorghum—something with a little whang to it—to maple syrup on […]

Better than a box of chocolates. That’s what I thought, at any rate, when I found the dried egg fettuccine in the kitchen cupboard. DeCecco smartly packages theirs in a box, which protects the nests of delicate golden noodles from getting crushed in the pantry supplies. Tucked away in the back of the cabinet, this […]

I never pass up an excuse to get horizontal and read a cookbook. So when I was asked to participate in a couple of panel discussions at an upcoming cookbook conference*, I accepted with alacrity. Then I ransacked our bookshelves, got comfortable … and became re-acquainted with some old favorites. It was especially hard to […]

Barley is the oldest cultivated grain in the world for good reason. Because it’s a hardy crop with a relatively short growing season, the Barley Belt stretches from the Arctic Circle to northern India. And its mild, nutty flavor, appealing texture, and fuss-free, relatively short cooking time—it takes about 45 minutes to become tender, with […]