Cream

Not unlike most weekends these days, Matt and I had recently had weekend plans to cook some ramps. Last Spring I decided my favorite use of ramps was in this ramp and mushroom hash – or creamed ramps, as I like to call it – from the New York Times. Matt and I both agreed [read more →]

My mom picked up some amazingly fresh cod and Portuguese corn bread from the fish store on Friday night. After wrestling with what to make, I pan roasted the cod and concocted a seafood bisque inspired cream sauce to go with it. I started the sauce with pancetta, shallots, and garlic, and then used a [read more →]

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