It’s been a recent tradition of mine to usher in the spring with a colorful salad. The niçoise salad is one of my favorites (a poetic recipe can be found here), so when I saw a version on Bellini Valli’s site, more than burnt toast, I knew I had to make it.
Some changes I made:
1. [...]

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This was a hit of the get-together I threw yesterday. No photo, unfortunately– it was gobbled up before I remembered to take a picture.
Adapted from Everyday Italian by Giada de Laurentiis.
Ingredients
1/3 cup olive oil
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper (or more to taste)
1 15 oz. can cannellini beans, drained and rinsed
1/4 cup [...]

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What can I say but mmm, pie. Some people will contend that this is better than pumpkin pie. You be the judge.
I admit to having trouble with crusts. I can’t seem to get them to roll nicely without sticking to the surface. Any thoughts on this? Should I chill the dough longer than [...]

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Mari makes this for her Thanksgiving celebration.  When she described it to Dragonia and I one night sitting around the Bevin fountain, I remarked that it sounded kind of like a Yodel.  She didn’t know what that was, though.  And while you can’t carry two entire pumpkin rolls in your lunch box, I’d warrant the [...]

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serves 8 as one part of a holiday feast, or 4 cheese-lovers as a main course
In reality, this is not my fondue, a recipe created by me:  it is classic cheese fondue, the dish prepared traditionally.  You can find what follows, with only slight variation, in any cookbook on the topic.  But for some reason, [...]

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