Eating right now
Cooking right now
Crispy roasted red cabbage. You thinly slice red cabbage, place it on a baking sheet with some olive oil and coarse salt, toss it and spread it out. Roast it for 30-40 minutes at 425º. They’re shoestring-potato crispy when done. I’ve been eating the cabbage with grated hard-boiled eggs and hot sauce. Weeknight dinner done fast and right.
Listening to right now
Radio Cherry Bombe. Interesting women sharing their stories of and innovations in the food world? Subscribe. My recent favorite was where host Kerry Diamond talks to food stylist Susan Spungen. Susan was the founding Food Editor at Martha Stewart Living and worked on the films Eat, Pray, Love and Julie & Julia.