It’s winter in Los Angeles: getting dark early, cold (low 60s, even high 50s) and even raining every couple weeks for a whole day. Might as well be London. So I’ve been craving warm beach weather and summertime food, and found myself mentally transported recently to an Italian island eating beach-side and enjoying the freshest fish prepared in a very light way.

Which brings me to Salmone in Cartoccio. This simple approach to bake (and steam) fish is a perfect way to preserve the light texture of salmon but also to use winter vegetables, in this case Brussels sprouts and leeks.

Continue reading Salmon Baked in Paper (Salmone in Cartoccio) at Our Italian Table.

A chill is in the air! Although I always resist the end of summer, there is something comforting about those first beautiful fall days when the crisp air blows through the windows; the shadows grow longer; and the colors of the produce at the market begin to reflect the earthiness of the season. Yesterday was one of those days….ooh baby – magical. The local market did not let me down – produce from the waning days of summer mixed happily with produce from the early days of fall.  

Continue reading A Taste of Fall: Kale, Brussel Sprout, Peach and Pecorino Salad at Our Italian Table.