The famous Genoese-style minestrone is a very dense and satisfying meal. It utilizes both seasonal vegetables and the famous pesto alla Genovese, made of garlic, basil, pine nuts, and Parmigiano-Reggiano cheese. But, as the Italian gastronome Massimo Alberini has said, as good as minestrone is, it is not a gastronomic specialty but rather an elemental […]
A Catalan Way with Fava Beans
April 6, 2016 by Leave a Comment
As spring arrives and fava bean season comes with it one will see mounds of long thick green fava bean pods piled high at the farmers markets. Generally, they will be mature pods of about 6 to 7 inches long, but if you were to have your own plant one could harvest them younger. They […]
Luscious Winter Bean Stew from Algeria
February 4, 2015 by Leave a Comment
Winter stews in North Africa, called tagines or maraqat, are typically named after the major vegetable in the dish and not after the major protein, which actually plays a small role in the stew acting more like a condiment than a meat as we use it in North American stews. This stew from Algeria is […]
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