Spring is here! Let’s have some fun.

Hello everyone! It has been a while but I’m still here!!! I just taught a cooking class on vegan food! – you know me, I am not vegan and I really dislike labels – but that was the theme of the class and a perfect one for a good internal spring cleaning…  I  call this a “meal…

Translation Please…

As requested by a friend of mine, I am translating two recipes that appeared on my Italian blogs. I have mentioned this before, I collaborate with a great blog called Taste from Abruzzo focused on the greatness this region (Abruzzo) has to offer. The other is a health food column for my school’s online magazine LUI.Ben …

Blogging around Italy

Dormant for a while, my blog re-appeard to you to deliver the delicious puff recipe inspired by a french classic. You see I now write for two other blogs and my day job has been keeping me pretty busy. I am however, very proud of my collaboration with the other blogs as one dedicated to…

Italian style Saffron Gougères

As soon as I wrote the title, I realized I would be in trouble with my French friends. Gougère is in fact a delicious little French cheezy puff and it is made one way and one way only. But since I was inspired from the original recipe to create my own, I felt it was…

Me, my salads and I

When we opened our restaurant in Brooklyn more than 13 years ago, I wanted a restaurant that reflected the food I grew up with in Florence. It was in fact a pretty traditional restaurant, for Italy that is, for New York, it was all new and adventurous. The only exception to the very Tuscan menu…

Sardine & the purple Orach

Hi! Did you miss me? The book? No… not finished but I’m almost there… I can see the finish line. I know, I’ve said “almost” before. But let me tell you, a finish line, is a tricky thing. I’ll explain: a couple of years back, I was in Brazil in a great yoga/kayak/hiking retreat called the…

A cherry on top

Though I am not a free woman (still held captive by my cookbook), I tought I would share this quick delicious recipe with you. Cherries arrived at the market a couple of weeks ago. They started pale and tart then with each market visit they got darker and sweeter and are now perfect. Last Thursday…

A Market full of… Olives?

We waited a whole week. We endured the absence of markets, the lack of people and life in general. Recluse we became, pacing up and down our loft. And then it was Monday! Time to go to Van Meenen square and enjoy the bountiful of market life. With our canvas bags in tow we went…

Everyone is gone

This week the market was unusually quiet. It is Easter week and everyone is on vacation. I forgot what it was like to live in a place where people actually take time off (and they all do it at the same time)… Not many of us left behind here in Brussels… My sisters have followed…

EGGS… ‘Tis the Season!

I received an email this morning from one of my favorite cousins.  She lives on a horse farm in Hungary where they make wine, grow their vegetables and probably have a few hens… Her email roughly translated: “Hi there Catherine, it is egg season. Hens start laying eggs in the spring! A city girl like…

“Molecular-Schmolecular”

If I hear another superstarred chef mention “fois-gras chewing gum”, “olive oil gelcaps” or some other weird parmaceutical, chemical and experimental concuction they pass for food, I am going to… Oh, I think this is a “G” rated blog… might have to change that someday. Seriously, I LOVE food. You must know that. I am…

Spring Fever @ the winter market

On my last post, Meredith K wrote: “what to prepare when your body hasn’t shed the “winter” coat but your nose smells spring around the corner” I decided I would think about it and aim for that as the theme for this week. When she wrote this however, my nose was not “smelling spring” as…