Year: 2020

Mary Ann was the name of the farmer at the end of my old street and it’s also the name of my biological mother. Summer through autumn, Mary Ann’s farm helped feed me and my friends, family, and neighborhood.

In the heart of southern Sicily, I was served spinach ricotta pasta. It was creamy and light—velvety spinach whirled around al dente semolina pasta twists. On top was oil and crushed nuts. After one bite I vowed to try making it at home. I closed my eyes and tried to memorize the flavors and ingredients.

The root of the lemony flavors of Sicily are the Siracusa Lemon, an especially aromatic species of lemon grown only in Siracusa province which has three flowerings a year. This recipe has enough lemon juice and lemon zest to conjure up Sicilian memories.

Starring immune system-boosting ingredients such as turmeric, honey, ginger, garlic, and lime, this shrimp can be made mostly with pantry staples. What’s the story here?

Cream, along with its kin, butter and milk, have been getting more focused invitations into my kitchen for health reasons. I used to make a