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Tomato Gratin: Simple Summer Side Dish
Hey,We Are Never Full readers. We haven’t been posting as frequently or visiting other sites because, well, we’re on vacation. We are in California for the next week but brought our laptop to attempt...
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Asparagus, Cremini and Tomato Tart: Lighter Than Quiche (Unless You Eat 5...
In recent years, I’ve become a food magazine junkie. I’ve pretty much ordered every single one over the past 10 years (no Rachael Ray & Martha Stewart mags don’t count in my world) and found that...
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Breakfast in Madrid Brooklyn
It’s nearly a year now since we were in Madrid, and while during that time we’ve managed to shed some of the excess poundage we gained there, we’ve lost none of our longing to be back there. And, it’s...
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Perfect Dried Pappardelle for Your Sausage Ragu
Around the same time we were asked to test-drive a rich, decadent cheesecake, we were also asked to try pasta from a company called Garofalo. Now, dear readers, I really hope you don’t think we would...
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From the Depths of a Winter Funk: Black Rice (Arroz Negro)
Those readers who’ve been following us for a while know (and, we hope, appreciate) that we frequently put our bodies and constitutions on the line for your benefit. Indeed, some of you may remember,...
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Spring Meets Summer: Pasta con Granchio e Finocchio (Pasta w/ Crab and Fennel)
This dish was so easy, I could have cried as I cut my onions. I had a hankering for fresh crab and, because it was a weeknight, I saved time and energy by purchasing already shelled crab (not to ever...
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Abandon Hope All Ye Who Enter 2010 with New Year’s Resolutions! Behold, El...
Made during the horrid, self-reflective, and, frequently, gassy hours aboard a trans-Atlantic flight this past weekend, our New Year’s resolutions swore us to no less than three weeks of Spartan,...
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Pici con Ragu dell’Anatra: Hand-Rolled Tuscan Pasta with Duck Ragu
It might be generational, or, perhaps, philosophical, but there are, on the one hand, those who enjoy and appreciate handmade things, and the art and craft they require to make, and, on the other,...
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What to Do with Leftover Cheese? Make a Mixed Cheese Tart, Darn It!
A few weeks ago we were lucky to receive a serious amount of free cheese from Ile de France. You’ve most likely seen their brie, goat cheese or St. André (which I could rub all over my body it’s that...
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This Just In: Seasonal Eating Can be Boring
Contrary to conventional wisdom, at this time of year when the garden is in a headlong rush to produce fruits, and you can almost watch the plants as they extend their sinewy tendrils into the air...
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Yellow Gazpacho with Head-On Shrimp al Ajillo
The longer we live, the more we understand that our lives, especially now that we have two children, are about compromises. These are often in the form of compromising what we want to do, more or less...
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