Tuscan salmon tartare as inspired by Nigellissima.

As mentioned in a previous post, on most Wednesdays we’ve been enjoying variations on ceviches, tiraditos, and even straight-up raw fish dishes. Normally I’d try switching things up on the fish front, but to be honest we’ve been doing really well with salmon–our Whole Foods has been able to stock some great fish at a…

Garganelli Aromàtiques, as interpreted from La Pasta Per Als Catalans.

A small part of my cookbook collection comprises books that I’ve gotten while traveling abroad; this started with our honeymoon in Piemonte nearly 12 years ago and has since grown to include several cookbooks on Catalan and Basque cooking. Our most recent trip in 2018 yielded my largest haul in that I got all of…