Braised Leeks and Carrots with Parsleyed Beluga Lentils


I have a habit of spending my mornings thinking about what I am going to make myself for my next meal.  Who am I kidding, it’s not just mornings and not just meals; I am a compulsive planner.  Everyday, I have a game plan of how what I am going to do, arranging errands and classes to flow as seamlessly as possible with as much efficiency as possible.  I feel unreasonably proud of myself when I manage to arrange a day in which not a minute is wasted and all tasks fluidly fall into place as planned. Continue reading “Braised Leeks and Carrots with Parsleyed Beluga Lentils”

Cozze con Pomodoro e Rucola


Mussels are a food I eat only in the summer when I go to Sicily.  My nonna prepares them in the same way each time, steamed with garlic, olive oil, and parsley and ladled over steaming spaghetti. They are one of the foods I look forward to each year.  For some reason, I had formed the idea in my head that mussels are inedible in the US.

Granted, many things in the US are inedible compared to their counterparts in Sicily, and the mussels in Sicily are certainly tastier, but these are far from inedible, especially if you treat them right in a flavorful broth like this one. Continue reading “Cozze con Pomodoro e Rucola”