Forage

Pimento cheese found me late in life. I’d known my share of cheese spreads, but they all came in a plastic tub, WisPride being a family favorite. For a holiday dinner, one of my aunts might make a cheese ball rolled in chopped walnuts, but no one in my New England world considered that you Read More Read more

When it comes to omelet-making methods, you can pick your preference. Whew! We’ve spent a long time getting everything ready to make great omelets. I’ve led my poor friend Jane on the long road to pan purchase and seasoning. (It’s going to be worth it, Jane, I promise. Thanks for hanging on while I’ve been in Read More Read more

What the pans taught me about making a good omelet. After months of practicing omelet production in a variety of non non-stick pans, the results are in. I really didn’t intend this project to take so long, but many things are afoot–more on that soon. Good things it’s been perfect omelet weather, which is to Read More Read more

A lesson in making simple Italian tomato sauce from an American in Rome. and excellent ingredients you don't mess with any more than necessary. Read more

A plain omelet that rolled right out of the pan proved that a simple seasoning technique is worth its salt. There is nothing I enjoy quite so much as when someone cooks for me. It doesn’t happen very often, so the pleasures are great no matter what is served–a simple soup, some pasta or beans Read More Read more