March 2025

Recommendations | Restaurants

Restaurant Pont Vell, Besalu, Spain

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Last spring, we had the chance to visit our friend James Miller at Mas Costa Besalu just outside the town of Besalu, in Spanish Catalonia. What an amazing experience! Besalu, it turns out, is a quiet little town of about 2500 people, which is a 45 minute walk from the Mas.  The town has retained […]

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Last spring, we had the chance to visit our friend James Miller at Mas Costa Besalu just outside the town of Besalu, in Spanish Catalonia. What an amazing experience! Besalu, it turns out, is a quiet little town of about 2500 people, which is a 45 minute walk from the Mas.  The town has retained

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Recipes | Savory Dishes

Gnocchi alla Romana

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Gnocchi alla Romana is a wonderfully comforting dish.  Bubbling and crispy with cheese on the outside, soft and rich inside, it makes a fantastic side dish with a roasted leg of lamb or even as the center of the plate with grilled asparagus.  It was also a trademark dish for my mother-in-law, Marianne, who almost

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[portfolio_slideshow]

Gnocchi alla Romana is a wonderfully comforting dish.  Bubbling and crispy with cheese on the outside, soft and rich inside, it makes a fantastic side dish with a roasted leg of lamb or even as the center of the plate with grilled asparagus.  It was also a trademark dish for my mother-in-law, Marianne, who almost

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Recipes | Veggies

Celery root “frites”

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Wondering what to do with that celery root that came in your CSA farm box? Here is an idea that may sound a little out-there but really works:  celery root frites!  These are really quick and easy, and roast up tender on the inside and even a bit crispy on the outside, especially if you

Celery root “frites” Read More »

[portfolio_slideshow]

Wondering what to do with that celery root that came in your CSA farm box? Here is an idea that may sound a little out-there but really works:  celery root frites!  These are really quick and easy, and roast up tender on the inside and even a bit crispy on the outside, especially if you

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Stuff

Duck confit

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Duck confit is THE arch-typical dish of the Southwest of France.  It is, at the same time, a way to use duck parts left over when the fat liver is harvested for foie gras in late fall and winter, and a preservation method that allows us to enjoy duck well into the spring. This winter,

Duck confit Read More »

[portfolio_slideshow]

Duck confit is THE arch-typical dish of the Southwest of France.  It is, at the same time, a way to use duck parts left over when the fat liver is harvested for foie gras in late fall and winter, and a preservation method that allows us to enjoy duck well into the spring. This winter,

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