Erbazzone or Savory Spring Pie from Emilia Romagna

Erbazzone or Savory Spring Pie from Emilia Romagna

    The name here says savory pie but it really is a spring vegetable pie from Northern Italy. And, the crust uses lard. Do not freak, do not substitute. Go in search of lard and discover how different and grand pie dough can be. Yes, people will tell you...
Sicilian Sour with Malfy Blood Orange Gin

Sicilian Sour with Malfy Blood Orange Gin

    A firm in Italy, Malfy, notes that gin was first created in Italy in the 11th century by monks adding juniper and other botanicals to an alcohol base. Today, you may have some folks created gin, very good gin, just down the street from you. Gin is “in”...
Easy Sichuan Green Beans

Easy Sichuan Green Beans

  I don’t like vegetables. I don’t like green beans. Except, if I can go to a Chinese restaurant have them dripping with sauce, hot sauce, then I am happy. This Sichuan Green Beans recipe is easy, authentic and surely warm to the mouth and heart. Especially the...
Cookbook Review: Never Use Futura

Cookbook Review: Never Use Futura

    Well, this isn’t exactly a cookbook review. But it’s about what makes many of the books and products you use immediately recognizable. It’s the font. In particular, it’s the Futura font. Created in Germany by Paul Renner in 1927, Futura went through...
Mochaccino Tart from Higgidy

Mochaccino Tart from Higgidy

  When I was growing up in Oregon, I ate pie. A tart? A tart? I wanted deep dish apple pie, not some thin slab that was disappointing from every aspect. The only tart I did like was this girl down the street, but that’s a different tale. I heard she became quite...