Peas, Pancetta, Penne (and Pink)

I’ve already had this dish twice this spring – and I’ll probably have it at least once more. Out of season, use a handful of frozen peas. And if you’d rather leave the meat out, that works, too. I only use the equivalent of a couple slices of bacon, though, so split amongst two or…

White wines for green leaves

We put this wine on the tasting table Monday, which, not coincidentally, was Opening Day for Moore Brothers as a host site for the LFFC CSA. I chose Diego Bolognani’s Nosiola precisely because it’s worked well for me in the past with leafy, tannic greens, and I knew our boxes would be full of cool-weather…

Keep it Simple, Syrup

This morning, I made a little rhubarb simple syrup; tonight, I’m having a little cocktail moment. Rhubarb simple syrup about 4 cups chopped rhubarb 1-1/2 cups organic sugar 1-1/2 cups water Simmer all three ingredients in a saucepan for about 15 minutes, or until the rhubarb is fully soft. Pour the hot liquid and fruit…