Potluck Party | Crab Pot Pie with Pimento Cheese Biscuits

I was so excited to be invited to a cool little supper club started by a friend here in Columbus.   The ingeniously-themed meet up was entitled Showcase of the Crusted Arts.  Meaning bring something with a crust on it somewhere.  The smart and gracious hosts cooked up a beautiful whole striped bass in a salt… Read More Potluck Party | Crab Pot Pie with Pimento Cheese Biscuits

Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda

Traditionally fritto misto is a dish of fried seafood and vegetables.  Last night, I lightened it up by leaving the vegetables uncooked for dipping into a luxurious sauce flavored with garlic and anchovies.  Bagna càuda loosely translates as hot bath.  Intensely flavored, it heightens the fresh crunch of vegetables that have gone for a quick… Read More Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda

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