Fregola with kale pesto and poached eggs-Pecorino Romano shavings

Fregola (also known as “fregula” or “fregola sarda”) is a type of pasta from Sardinia, made with semolina flour, that’s rolled into tiny balls and then toasted in the oven. The tiny pasta balls might be dainty-looking, but don’t be fooled… this pasta is as bold and hearty as can be! Indeed, the toasted flavor of the pasta is quite prominent and demands a sauce that will stand up to it – the reason fregola is traditionally served with tomato-based sauces.

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Poached eggs with sautéed greens

I can’t think of a breakfast fare my husband, Marc, and I relish more than these poached eggs with sautéed greens. I often make this dish on Sunday mornings, in the fall and winter, when I can still harvest mustard greens or Swiss chard from our veggie garden.

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Poached eggs with shiitake mushrooms and white truffle creamMushrooms. This is what comes to mind when I think about my beloved friend Sky Pape.

Mushrooms. That’s what Sky orders whenever we manage to steal a little time away from our hectic lives to have dinner together. Whether it be roasted portobello mushrooms tossed in a salad, porcini mingling with fresh pasta, or flatbreads adorned with wild mushrooms and aged cheeses, if mushrooms are on the menu, I know that’s what she’s ordering.

Sky is an extraordinary artist. For her latest drawings, Water Works: Surface Tension, she worked on the floor and blew ink through tubes and funnels onto handmade papers from Japan, Korea and Nepal. Sky “breathes life” into each drawing to create “forms and lines that divulge our connectedness with nature, a reminder of our shared fragility.”

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