Soulmates: Pasta meets cheese

Los Angeles Times

Back in the last century, an Italian sommelier who became a friend spent a fair amount of time in my kitchen, much of it insisting that nearly every iconic American food was made not just first but better in the country of his birth. Apple pie? They had it at crostata. Grilled cheese? Mozzarella en carrozza was the Model A. Meatloaf? They call it polpettone. Continue reading

Essence of sage

Los Angeles Times

Nostalgia is not one of my weaknesses, but whenever I pick up a bunch of fresh sage this time of year it takes me back big time. I grew up in Arizona, and in my mind eons later it seems as if one scent was always in the air there. Continue reading