The Flexitarian Cook

The winter is certainly dragging on, and I for one have had just about enough. Yet there’s hope in the air, and the temperatures are slowly but surely going up, and with them, the promise of better days ahead. If only it would hurry up already (thank you). With our new kitchen all but finished, [...]

Cauliflower, how do I love thee? Let me count the ways. I love cauliflower in soups, in gratins, steamed with a little bit of butter and salt, roasted in the oven until caramelized (maybe my favorite), sautéed in a pan with or without other vegetables until nice and brown, in soufflés, in purées (alone or [...]

Now that the foie gras and bubbly have been put away, let’s concentrate on the kind of food we can actually eat every day without fear of post-meal angioplasty (not to mention guilt over that foie gras, but, deep breath, let’s not get carried away). I’ll start the year with roasted tomatoes, which is one [...]