Despite the number of cookbooks on my shelf, I believe I was born with a predisposition to winging it in the kitchen. And, as long-time readers are probably aware, I’m content that way. I happily toss together all manner of stews, soups, frittatas, stir fries and salads, even venturing now and then into the world of improv baking. The results may not win me blue ribbons, but they’re always perfectly edible, even fit to be shared.
Simmering away in my kitchen right now is Continue reading