Spring Ratatouille

Ratatouille is a soothing meal to enjoy on warm nights or as a light lunch (or brunch, topped with a poached egg). To me, it simply spells summer; common ingredients are zucchini and summer squashes, eggplant, peppers and tomatoes. To many, it epitomizes simply country fare from France, or brings to mind a children’s film of the same name. Since it’s a flexible dish of peasant origin, you can improvise with the ingredients used, and add any favorites of your … Read More

Wheatberry & Bean Salad with Roasted Spring Onions & Asparagus

I had a hell of an eating weekend. I spent most of Memorial Day lazing on Prospect Park’s great lawn, soaking in sun and smoke from the hibachi grill that friends had rolled in to char up several chickens and some good, marinated steak. The previous two days were spent celebrating my brother’s commencement in Providence, a family reunion filled with food outings each step of the way. My uncle determined, on our way back, that he was going to … Read More