Couscous is a partially refined semolina wheat that is very light tasting and quick to prepare. It absorbs any flavors and can be used for main course menus as well as cold salads and desserts. This recipe makes for an … Continue reading Couscous

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