Category Archives: cooking

No-Knead Pizza with Kale

Posted on May 25, 2012 by diary of a tomato

While most view the approach of Memorial Day weekend as a time to prime the grill, we see it as a signal to uncover our outdoor clay oven (here and here). It’s just a bitty thing, not unlike a wood-fired … Continue reading →

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Pasta by Hand: A Lesson in Slow Food

Posted on May 23, 2012 by diary of a tomato

If you’re in the area, I’ll be teaching a pasta-making class for Slow Food Seacoast on Sunday, June 3rd, at Strawbery Banke Museum’s Stoodley Tavern in Portsmouth, NH. To join us for this hands-on workshop, Pasta by Hand: A Lesson in Slow … Continue reading →

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Linguine with Kale and Ricotta Salata

Posted on May 19, 2012 by diary of a tomato

When too many meetings and commitments has us cobbling together something on the run or skipping dinner entirely — neither very satisfying nor nourishing choices — at week’s end, we look forward to sitting down to a restorative bowl of … Continue reading →

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Rhubarb Galette

Posted on May 11, 2012 by diary of a tomato

It seems everyone has a favorite way to prepare rhubarb. For us, it’s Rhubarb Galette. From one season to the next we wait for it to reappear, either in the garden or the local farmers’ market, just so we can … Continue reading →

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Montreal Bagels

Posted on May 4, 2012 by diary of a tomato

I’d stumbled upon a recipe for Montreal bagels while thumbing through HomeBaking, by Jeffrey Alford and Naomi Duguid, and was intrigued by what seemed an entirely different kind of bagel. Where New York-style bagels are puffy and moist, Montreal bagels are meant to … Continue reading →

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Risotto with Peas and Spring Onion Oil

Posted on April 27, 2012 by diary of a tomato

Brothy rice with peas, called risi i bisi, is a classic Venetian dish. Though historically prepared only on the feast days decreed by the Doge, Venice’s ruler, this dish, timed to the arrival of springtime peas, is a celebration in … Continue reading →

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Spring Onion Oil

Posted on April 25, 2012 by diary of a tomato

A quick stroll around the garden yields a harvest of garden alliums (left to right): Egyptian or walking onions, chives, and garlic chives. As the first things up and in abundance, I make frequent batches of green onion oil, a … Continue reading →

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