Happy Classes and Summer’s End
Beets, Parsnips, Carrots on a Bed of Celeri Purée

Happy Classes and Summer’s End

It’s been a whirlwind of classes in Louviers and Paris for the last many weeks,  and recently in one of my favorite U.S. cities, Asheville.   Each class is so different…

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Red Pepper Essence
In the pot

Red Pepper Essence

Every autumn for the past three years has found me dicing snaky sweet peppers and cooking them slowly in extra-virgin olive oil.  The result is a condiment that brightens everything…

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Pura – Bosnian Polenta
Pura

Pura – Bosnian Polenta

Yesterday I learned how to make a dish called pura, the Bosnian version of polenta, with its own delicious twist. Zora Pentic was my “teacher.”  Zora belongs to a rural…

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Gathering Recipes outside Sarajevo
Simple farm lunch of cheeses, salted kajmak, tomatoes and elderflower cordial

Gathering Recipes outside Sarajevo

By 9:30 a.m. the heat is already roiling up from the blacktop in Sarajevo, making our planned day in the hills above the city sound like a perfect idea.  …

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