This recipe has it all. It’s earthy – nutty – deep – salty – herbal – rich – fresh – silky – and delicious. The multitude and variety of different flavors and textures meld together and melt in your mouth all at once. Toasted almonds, of course, with brined black olives, aromatic mushroom and sage…
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Yes, it’s October and it is certainly cooling down. The air is brisk and I notice a bite to the air on my morning walks. Fall, though, with the crisp coolness and the subtly of the light blue sky against bright bold colors of changing leaves, is my very favorite time of year. That said,…
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My friend Lois claims having these tomatoes on hand is like having money in the bank. I use them when sundried tomatoes are called for but these are much juicier and luscious. Pieces of ripe summer tomato are slow roasted with olive oil until their edges have a lacy golden crust and the tomatoes taste…
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