Gilding the Lily since 2006
A match made in heaven, no? I’m not talking about tuna noodle casserole, though I ain’t mad at that; especially not when it’s made with home-canned albacore and fresh sweet onion-shiitake bechamel. I’m just talking about some pasta, some seafood, something green and something dairy. This …
Umami is a many-splendored thing. I love just piling it on in my dishes, and I am even known to add a scant whisper (or sometimes more of a prattle) of MSG to my dishes. Oh, lower those eyebrows, you. MSG is harmless. I see …
This is not your mother’s tuna-noodle casserole. Not mine, anyway. This is, though, a basic, easy thing: spaghetti with tuna and lemon. Perfect for a lazy weeknight dinner, easily accomplished between bouts of checking my Twitter feed, playing Words with Friends and other impatient, hungry …
S’been awhile, no? Last weekend was the pig roast. I didn’t take pictures this year, had my hands full with Zephyr and other things, but I turned out a rather gorgeous som tam-inspired chayote slaw that, served with spicy shredded pork belly, lime and cilantro …
I made this during a warm spell we had a week ago. It was the kind of weather we ought to be having right now, but Mother Nature is being a bit of a premenstrual dysphoric bitch right now, dumping buckets of rain and unseasonally …
It’s been so hard to muster the energy or interest to cook, what with fatigue and nausea running the show. Pasta with red sauce seems to be accepted without a hitch, and requires nearly no effort, particularly when I have one last, treasured jar of …
It’s so good to be back in my kitchen, I can’t even tell you. After the nettle dinner (those 24 things are so much work!) I was in the dry, dusty field for a week (botanical surveys in the western Central Valley, California), and spent …
Don’t be afraid – it’s just pasta with fresh chickpeas and shredded pork. I threw in some calabacitas (a small, rounded zuke relative), too, just ‘cuz. I also found out that there is a Spanish word for pasta, and decided to use it instead of …
This is a variation on a dish I made awhile back, and though breaking up capellini to make a version of fideos seems more legit, I think the clams were a better addition than mussels. The problem with mussels (always) is that their thin shells …
…or, I ain’t mad at a little fusion once in awhile, did I ever claim to be made of stone? This sounds so wrong. I’d probably have been a little less off-base just putting this on basmati rice, in retrospect, but I wanted the toothiness …