Pull the Ace of Hams Out and Raise Your B-L-T Use Prosciutto to Learn the Taste of Umami My homegrown maters are ripening. It’s time for B-L-T’s! I was out of bacon, but I had prosciutto, that Italian, salt-cured ham. … Continue reading B-L-T Cum P-L-T

Sweet, salty, cold, crunchy, and herbaceous—all in one bite Continue reading Watermelon Feta Salad

…a glorious dessert in a few minutes Continue reading Figs & Port Wine

This outline is the basis for a Zoom class Bill is presenting in November on creating deeply flavored, multi-textured stews. The Key Structure of Stew Veggie Stew Base Mirepoix- carrots, celery, onions Holy Trinity-celery, onions, bell pepper Sofrito – [garlic, … Continue reading STEWS 101