A good friend is moving soon, and I recently hosted a going-away dinner for her. Eggplant parm is her favorite meal, so I wanted to make a truly superlative one. After crowd-sourcing recipes and tips from trusted foodie friends, I came up with this recipe which I would absolutely, enthusiastically make again.
Read MoreI adore sunchokes; they're nutty, earthy, flexible tuber. Here, I've used them in a wonderfully flavorful, robust, rich (but not heavy) winter soup!
Read MoreThis is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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