If we can cook it, you can cook it!

Category: Tuscan Cooking

PANZANELLA SALAD 2 WAYS AND CRISPY SMASHED ROASTED POTOATOES.

PANZANELLA SALAD 2 WAYS AND CRISPY SMASHED ROASTED POTOATOES.

Crispy Smashed Potatoes           WE’VE BEEN MAKING THESE RECIPES FOR PANZANELLA AND POTATOES FOR AGES. Sometimes I am astonished at what’s not on Chewing the Fat.  Just when I start to worry that I’ll never find a recipe that I haven’t already tried, I…

Tuscan Bean Soup

Tuscan Bean Soup

This bowl of cold-weather comfort revealed quite a secret. This hearty Tuscan bean soup is a perfect combination of smooth, silky soup topped with crispy, crunchy croutons.  It also fulfills our promise to put more plant-based meals together this year. And we’re not alone.  Americans…

A visit to the C.I.A., A recipe for a True Tuscan Bread Salad and one for a Lower Gluten Salad made with Wheatberries!!

A visit to the C.I.A., A recipe for a True Tuscan Bread Salad and one for a Lower Gluten Salad made with Wheatberries!!

The thrill of being invited to participate in a three-day adventure at the Culinary Institute of America, Napa Valley, California branch is about as good as it gets. Especially if you’re a self-taught home cook.  And the experience exceeded every imaginable expectation I had. How…

Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times

Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times

Mark Bittman, “The Flexitarian” Mark Bittman calls himself “The Flexitarian”.  He writes about his food philosophy in The New York Times Dining Out Section once a month.  I am happy to report that from the start Bittman promised that, first and foremost, his new column…