Despite the pandemic daze I often find myself in, being cooped up has reignited a flame in my cooking life, using seasonal ingredients in imaginative ways. My over-grown garden of veggies nudged my palate to explore new tastes and combinations that permeated further into Italian bread, stone fruit, and a deep dive into wood-fired oven cooking. My garden is delivering cucumbers, zucchini, and basil in abundance as I anticipate the ripening of my favorite member of the garden club, the San Marzano tomato. Eating zucchini every night can be tiresome. Still, I find great pleasure in a sliced ...
Summer Daze
