by Brian | Nov 7, 2015 | Recipes, Thanksgiving
Fall is the time for pumpkins. In Italy, pumpkins are central to a combined sweet and savory filling for tortellini or the bigger tortelloni. A basic filling is pumpkin, nutmeg and Parmigiano-Reggiano. Naturally, regional variations abound, and some with quite...
by Brian | Nov 6, 2015 | Recipes
For your holiday table, or likely tables, here’s a dish that can be an appetizer or a side or even — on a meatless night when you take a break from heavier food — a delightful main dish. From the new Fermented by Charlotte Pike, this dish uses...
by Brian | Nov 5, 2015 | Recipes, Thanksgiving
The week of Thanksgiving offers us many dining opportunities. There is the Thursday, of course, but many of us will spend several days entertaining guests, or being guests and perhaps helping in the kitchen. I know it is heresy to say this, but there is a limit to how...
by Brian | Nov 5, 2015 | Cookbook Review, Cookbook Reviews
The impression grows and builds: there is so much stuff here. Two hundred and fifty recipes, it is true, but the book grows to almost six hundred pages with all the side notes and head notes, journeys — some pages long — on history and wine and cheese. You...
by Brian | Nov 4, 2015 | Cookbook Review, Cookbook Reviews
Time for a pop quiz. Your spouse opens the refrigerator door, takes something out and says to you, “It’s fermented.” What do you do: Take the object and throw it in the garbage Put on rubber cloves, take the object and throw it in the garbage Build a...
