For the longest time risotto has intimidated me. I’m not sure if it was fear of not getting the texture just right, uncertainty about how to not turn the grain to mush, or just a lack of knowledge of the method. A fellow foodie co-worker recently told me flat out …
There’s something to be said for making your own bread by hand. The soothing rhythm of kneading the dough. The anticipation as the dough rises. The choice of creativity or simplicity in shaping the loaf. The delightful, yeasty smells that escape from the oven as your creation bakes to perfection. …
Our first squash of the season! Moving in and getting settled has really thrown our fall cooking. Normally we would have started going squash crazy sooner, but better late than never! I don’t know about you, but squash gets me excited. Acorn and butternut are my absolute favorites. (Aside from …