Farro is my favorite grain. It dates to the ancient world, appearing first in the fertile crescent and then spreading throughout the Mediterranean. The word “farro” is Italian and is … Continue reading One Pot Farro
When I began cooking I thought I needed a recipe to roast a chicken. I turned to Ina Garten, whose The Barefoot Contessa Cookbook, her first of many, was given … Continue reading Roast Chicken
Beets weren’t a loved vegetable in our house when I was growing up. They came from a can, their juices staining my mother’s hands. Mom was the only one who’d … Continue reading Why beets? What’s so comforting about them?
This is an improvised meal I made at home during the Covid-19 lockdown. It serves two people, but you can easily increase the yield by doing a bit of your … Continue reading Chicken Piccata with spiraled beets and zucchini