Guys I’m back at it; both in the kitchen and ready to post. The start of summer brings birthdays galore in our family; combined with graduations, family reunions, and summer travel it’s all a girl can do to get responsible again. We’ve been taking big glorious trips with our two kids, thinking at any moment they will say “I don’t want to be with you older, parenty people for that long. You make everything a lesson when sometimes a cat cafe is just a cat cafe.” Oh it’s coming.

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When we were in Italy a few years back, every morning we plucked figs from a tree outside of our hovel and served them wedged with nutty Parmesan Reggiano shavings. The salty fruit combo was like a morning jolt of crack. It was our breakfast and our snack food. A couple of years later, with a different group of friends, it was sliced Tuscan melon and intensely cured prosciutto. The melon there is deep in color like the flowers above – sadly not the melon. Cured meats in Italy (or Spain for that matter) taste to me like essence of ham and yet the smell of animal all at once and somehow that’s sublime (sorry vegetarian friends). Together, sweet, juicy melon and salted, fatty meats can make you weep at the table. I dare you to take a bite and not cry for mercy.

Well we’re not in Italy anymore and don’t have time for two hour lunches – we have apps that need tinkering, so here’s a way to get nearly the same idea in one bowl. read more

Fish, so often, is one of those foods you save for restaurant meals. Home kitchen avoidance begins with doubt that we can really prepare this seemingly delicate protein with any skill. And its limited refrigerator shelf life and cooking odors don’t help either. Here’s where Adam Rappaport, editor of Bon Appetit comes to the rescue with a new cookbook all about grilling. I don’t yet own this book, but will tell you that his recent appearance on the book tour, reminded me of how perfect the grill is for cooking fish. Seasonable vegetables give creative license to preparing fish fillet packets, but, the key to success is in the fish.

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Anything boasting “instant dinner party” catches attention because it must mean that it’s even easier and special for family meals. Braised pork ragu over tagliatelle is a hearty meal ideal for cozy eves, yet proves to be a welcome feast for weary weeknights after long work and school days. It comes together with a few flavor strong ingredients and slow cooking that can withstand delayed mealtimes and imperfect preparation. read more

What do ziploc bags, Adam Carolla podcasts, and pickled onions have in common? Three topics I yarn about to the dismay of all involved. I challenge you to make a better sandwich than one with threads of perfectly brined red onion. And then there’s the tartine or in my book a fancy name given to leftovers served open faced on toasted bread. This one so friggin’ easy you might pull out your hair. Ricotta cheese seasoned with salt and pepper, arugula balanced with a lemon juice and olive oil, pickled onions sha!, and roasted shrimp. But here’s the thing…

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