Category Archives: more time to cook

If you’re lucky, you’re not in the midst, or on the cusp, of experiencing my new least favorite phrase: the POLAR VORTEX. If you’re super lucky, you reside south of the equator and have never even heard of such a … Continue reading →

During these waning hours of 2012, I wanted to wish all readers of Devil & Egg a very joyous New Year’s Eve, and also share a dish that I think is ideal for starting off 2013. Ribollita is a Tuscan … Continue reading →

I’ve started planning my menu for Christmas Dinner and like usual, I’m a little overwhelmed. I pull out my cookbooks, the December issues of my cooking magazines, and menus of past Christmas meals, and then try and create a menu … Continue reading →

One of the first and best products of my garden project thus far has been the bounty of blossoms from my zucchini plants. I planted two types of zucchini: a standard variety and also an heirloom variety called romanesco that … Continue reading →

Holy week and spring break are upon us (happy Passover!) but instead of making briskets and hams and considering Easter eggs, I am in the midst of the plague–my little family is juggling sinus, throat, and tummy viruses at the … Continue reading →