Rustic Potato and Leek Soup
A chunky version of the classic puréed French soup Potage Parmentier, named after Antoine-Augustin Parmentier who pioneered studies in nutritional chemistry.
Mulled Wine
Mulled Wine is a warm, spicy, cold weather drink that pairs well with hearty stews, charcuterie, and sweets.
Broccoli Frittata
A Frittata is an Italian open-faced, crustless egg dish, similar to a quiche or omelet with vegetables, cheese, or meat. Prepared in a microwave oven with one bowl, minimal ingredients, and easy clean-up.
The Sbagliato
The lighter, effervescent iteration of a Negroni was affectionately named a Sbagliato - the Italian word for ‘wrong’.
Carthage Must Be Destroyed
The Carthage Breakfast Salad is a big, bushy, hearty dish served spilling over its plate with two oblong, crunchy sourdough toasts. Crispy Romaine with avocado, herbs, cucumbers, and sprouts, are simply dressed with fresh lemon juice, olive oil, flaky salt, and coarse black pepper.
Niçoise Supper
Niçoise generally means ‘in the style of Nice, France’. This simple, cheap, delicious plate is based on the classic flavor combination.
In Defense of the Potato
The potato provides a delicious, efficient, blank canvas. It’s healthy and satisfying in a way that real food is, and it’s cheap.
Breakfast Cacio e Pepe
Breakfast Cacio e Pepe is inspired by the classic flavor combination of cheese and black pepper - but with eggs, and no dairy. Vigorous mixing and lots of olive oil is the key to the secret sauce.