I have such an over abundance of zucchini right now that I need to make something with them. They’re a somewhat boring vegetable, but just about any cooking technique can be used, and any other ingredients can be added, to make the humble zucchini shine. I chose to make a gratin with Gruyère, because I| the chef mimi blog
I first tasted yuzu kosho at a sushi restaurant. I’d heard of it, just like everybody who’s interested in food, because it was a definite trend a few years back. At least that’s when I discovered it. And it was good! Yuzu is an Asian citrus fruit, slightly larger than a mandarin orange, shown on the| the chef mimi blog
Warm, savory, and full of comfort, these tomato and parmesan scones are a rustic treat that pairs perfectly with a cozy brunch or a bowl of soup. Baked with olive oil and rosemary, they bring big flavor without the fuss. This post was originally published June 29, 2015. It has been updated with new photos […]| Family Spice
Pasta alla Norma is truly an iconic pasta dish from Sicily. A simple recipe that is made with eggplants, tomatoes, ricotta salata, and fresh basil.| Savoring Italy
