The changing season brings with it a need for more robust cooking. In come the bags of golden-skinned onions, woody herbs, and root vegetables.
There is a depth to this season's cooking that the summer's lacks. The slower cooking brings with it a certain anticipation.
I like this shift in gear in the kitchen. The way so many suppers start with peeling an onion and how many dishes are left to perform their magic in the oven.
There are few more rewarding ways to spend an afternoon than in the kitchen up to my ears in onion skins and bay leaves.
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