... Starts with good Risotto. This is the most delicious way to use your leftover risotto. We made a fresh flavoured risotto using homemade vegetable stock, all the usual alliums; garlic, onion, shallots - fennel, a generous heap of parmigiana, and a good glass of rhone style white wine (marsanne,...

You can make gremolata many ways, but the classic recipe comprises these three ingredients; lemon zest, garlic and parsley. It's parsley's place to shine in the sauce world. It is traditionally meant as an accompaniment to meats, but I love to use it just about everywhere, including here on this Gonfietti...

  In two waves, inspiration came for last night's dinner creation. Grabbing that last big handful of flat leaf parsley from the garden yesterday morning, and browsing the new book on the shelf, The Silver Spoon, Naples and The Amalfi Coast, Matthew and I got inspired to make these, Gonfietti,...

  Don doesn't like watercress. Or so he thought. Nor, did he realize it is an edible on his Oyama farm's water access road. From springs bursting out from Okanagan native brush, down the hillside, I found an abundance of verdant green sprouts of watercress, one of my favourite wild...

This recipe is all about squeezing every last drop of gratitude out of Thanksgiving by using every morsel of food that's leftover. From parsley stems to leek tops, and the turkey carcass, you will revisit thanksgiving with a decidedly italian flavour. The highlights of this soup are the treasured parmesan...

I always say, #slowfood and #slowliving in my posts and in my description of ways of approaching life, whether it is food or any other everyday life experience.      I think it is a good time to explain what I mean by using these terms, in this season that...

  Half way. 6 months into 12 months, a year of market, farm and wild only eating.  I am so thrilled and a little speechless for what incredible evolution has occurred since the start in early April. I have been eating like this for years, loosely though. But this year,...

I live in wine country. I have a lot of wine. I am often gifted wine. I tend to drink lighter bodied reds, and many whites so I end up with a stockpile of "bigger" reds. This fact, plus my perennial philosophy to never cook with bad wine leads me to search...

These pretty sprays of deep indigo berries line the rural streets of town. They are likely in your town too. I have long wanted them to last as a floral arrangement, alas, they are too delicately attached to the stem to hold on, for a bouquet that won't drop an...

As the greens fade to black, there's Kale, reaching out from the spoils of Summer's garden. The heartiness of this robust earthy green does well with the clinging viscosity of a truly traditional caesar dressing. Kale meet garlicy, parmesany umami.    Dress your kale well. Don't try to spread the dressing...