Sardèle in Saòr Crostini

Gonzo and I argued about this dish a bit when I first introduced it during the Venetian dinner. Sweet and vinegary, “they won’t go for it”, he said. I was almost convinced to take out the raisins, but I am glad I kept them. Sardines are amazing! I don’t know why everyone here is so afraid of sardines and anchovies. Dusted with flour and fried, they turn decadent, especially when paired with the vinegar flavor of the marinated onions and the sweetness of the raisins. Make this dish several days in advance, it gets better with time. And don’t be afraid if you have too much liquid, the sardines soak up a lot.

French Onion Soup

It has been raining and cold all week! What happened to the beginning of summer? Whenever the weather gets wonky like this, I like to make soup, but which soup to make? I feel like you can turn anything and everything into a soup, but I tend to use those veggies that are a bit too…

Dal Makhani

Lentils and beans end up on my menus a lot. Such an inexpensive ingredient but creates a rich and powerful flavor. In the winters, I put them in stews, and in the summers they make wonderful salads. Dal seems to be a name that refers to a wide range of lentils, beans, and peas and…

Quick Leek and Onion Pasta with Anchovies

This is a really great weeknight dinner option. It takes only 20 minutes or so to make and is really satisfying with a crusty piece of bread or by itself. I really like the look of perciatelli pasta so when I do not feel like making homemade pasta, I reach for it on my shelf….