Winter Kitchen | Zuppa di Cavoli

Every winter kitchen needs a good, sturdy soup.  This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile.  The leftovers even result in perfect little hors d’oeuvres.  Who knew? While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make… Read More Winter Kitchen | Zuppa di Cavoli

South-Texas Locavore / Shiner-Steamed Shrimp with Ruby Red Grapefruit Salsa

Tonight’s dish highlights the soul of local food.  It’s perfect for late fall in South Texas.  The grapefruit are sweet, but also a little savory.  They’re a beautiful color, and plentiful.  And because it’s coming on grapefruit season in the Rio Grande Valley, they’re awfully cheap.  Meanwhile, the local Meyer lemons are juicy and fragrant. … Read More South-Texas Locavore / Shiner-Steamed Shrimp with Ruby Red Grapefruit Salsa