I made rhubarb jam and then swirled it into vanilla ice cream as it froze in my machine, along with a pinch of cardamom. 10/10 will make again (if I can find more rhubarb).
We put this kind of pesto on damn near everything at our house - pasta, eggs, veg, or even eaten by the spoonful standing in front of the fridge. I’ve been buying the expensive but delicious almonds from Gustiamo, which are the prized almonds grown in Noto and used for so many things, including Caffe Sicilia’s justly famous almond granita.
So much fun following you while you were doing (and eating) all the things I know and love so well. I hope we get to collaborate again soon on another tour!
I'm absolutely in love with deeply charred cabbage dishes like the one you have here. I'm particularly fond of pairing them with acidic yoghurt-based dressings. Makes it taste a little bit like a burned coleslaw.
the trip sounds amazing, so ready for more details. And this cabbage dish! It was one of the first things that caught my eye in Susan's new book--but I know myself and without this post, I probably wouldn't have made it right away (so many flirty tomato things would have cornered me, first). But I trust you both, so pushing it higher on the summer grilling roster.
I made rhubarb jam and then swirled it into vanilla ice cream as it froze in my machine, along with a pinch of cardamom. 10/10 will make again (if I can find more rhubarb).
We put this kind of pesto on damn near everything at our house - pasta, eggs, veg, or even eaten by the spoonful standing in front of the fridge. I’ve been buying the expensive but delicious almonds from Gustiamo, which are the prized almonds grown in Noto and used for so many things, including Caffe Sicilia’s justly famous almond granita.
So much fun following you while you were doing (and eating) all the things I know and love so well. I hope we get to collaborate again soon on another tour!
Love those round taralli crackers —first had them in Puglia. Perfect with cocktails!
Oops! The link to the No-bake cheesecake with the rhubarb strawberry compote is not working. Could you please re-post? Thank you!
I’ve been waiting for rhubarb since December when I discovered Molly Yeh’s Rhubarb & Rose Jam recipe. It’s actually on the docket for today.
I'm absolutely in love with deeply charred cabbage dishes like the one you have here. I'm particularly fond of pairing them with acidic yoghurt-based dressings. Makes it taste a little bit like a burned coleslaw.
the trip sounds amazing, so ready for more details. And this cabbage dish! It was one of the first things that caught my eye in Susan's new book--but I know myself and without this post, I probably wouldn't have made it right away (so many flirty tomato things would have cornered me, first). But I trust you both, so pushing it higher on the summer grilling roster.
Made your delicious ricotta cheesecake and strawberry rhubarb compote. Yum!
I'm officially a convert! Made the pesto last night with almonds and it was so much better than pine nut pesto.
Jenny ... can we get the deets on the sandals you're wearing in the photo with the grilled cabbage please??