Month: July 2021


Stuffed artichokes

We had a wonderful holiday tradition when I was growing up. Every Easter, dad would make stuffed artichokes. There’s a two-part process for cooking them: first, they need to simmer in a pot, then they get browned beneath the broiler right before serving. So he would leave them on the stove until he was ready […]


Escarole and beans

Escarole is a slightly bitter green related to endive and frisée. It’s pretty coarse when raw, but softens up with cooking. It can be hard to find in supermarkets, though you can sometimes find it in the farmer’s market in winter. I used to grow my own—it grows pretty well in SoCal. This is a […]