All Things Food
For the annual summer luncheon with my dear friends and language-teacher colleagues, Carmen & Anne, I made two spreads for the nan-e barbari bread I baked. The “Ricotta Spoonable” is a fabulously versatile delight from Everyday Dorie, page 22. So versatile, in fact, that Hank and I enjoyed the leftovers tossed with pasta the next day!
But Michael Solomonov’s 5-Minute Hummus is a revelation!
Read MoreMostly when we spend time on Echo Lake in Fayette, ME, we cook our meals at the cabin we rent. But we have a new find this year, the Oak Table and Bar on Water Street in Augusta.
Read MoreI’ve eaten zucchini blossoms many times in Italy, but I had never cooked them myself or even seen them for sale — until this summer! I was delighted to find zucchini flowers from MX Morningstar Farm at the Great Barrington Farmers’ Market.
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