A LOVELY VEGETARIAN END OF SUMMER DINNER: PIZZA AL TAGLIO WITH EGGPLANT, MOZZARELLA & BASIL

Pizza al taglio is my favorite way to eat pizza – everything is baked up on a thin crust on a rectangular baking sheet in a very hot oven. You can top it in all of the ways you would a normal pizza – there is just more to enjoy. Here is one of my favorite combinations.

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IT ALL BEGAN WITH GOAT BLOOD SOUP & OTHER REFLECTIONS FROM A DECADE OF VEGETARIANISM

Although this blog is not strictly vegetarian, I am and I owe so much to my move from omnivore to vegetarian. It completely changed how I viewed and interacted with food. And it all began ten years ago with a goat.

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ALL BECAUSE OF YOU

One of the beautiful mysteries of travel is that we often end up meeting fascinating people who teach us things we never expected to learn. That is how Ethan ended up learning to cook authentic Chinese cuisine during his time studying in Germany – a practice that created not only a long lasting bond of friendship, but also a new love of a cuisine that was once foreign, but became as familiar as his own.

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MARKET TO TABLE: POLENTA TWO WAYS

Polenta is an overlooked meal that should become a staple. It’s simple to cook, delicious to eat and irresistibly versatile. In this week’s Market to Table (the final one from Northeast Ohio for awhile – the rest will come from Italy and elsewhere), I will show you two ways to make polenta using some of the best produce of the season.

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WHY I ATE THE POISONED APPLE

Fairytales speak to us in certain ways – to many they are an escape, a fantasy filled with magic, adventure and love. However, they can prove to be allegorical – and can reach into your life unexpectedly. Such is the case with my friend Alyse and the story of Snow White, a fairytale she never understood until she had to open her own cottage door to an intruder that she both trusted and feared, a decision she found she had not any more say in than Snow White herself.

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