The Bell Kitchen

Foraging for your own ingredients, like field greens, is a rewarding experience. Not only does your food taste more close to nature and is chuck-full of nutrients, foraging opens pockets of time to be with Mother Nature herself. It is also time for quiet self-reflection, a healthy helping of fresh air, and a much-needed unplugging from this digital century.

Over the last year, I had a curiosity to learn how to make my own pasta. Flags of floured pappardelle, herb-cheese stuffed tortellini, ear-shaped orecchiette, and so much more . . .

“Cherries are just coming into season here in Prague – a sure sign summer is well upon us and we have completed another trip around the sun.”

“This summer has me preparing all things Mediterranean. With this heatwave, I am sharing how to prepare one of my favorite in-season vegetables and recipes over the stove – the classic Eggplant Parmigiana the Sicilian way.”

“A few weeks ago, I came across an article that told of an upcoming and rare “Christmas Star”, an event when Jupiter and Saturn will appear to collide creating a beaming spectre that hasn’t been seen in nearly 800 years. Not since . . . “

“Glancing out the car windows as the northern villages quickly ticker-taped by, the hamlets’ holiday lights radiated a blur of December gray-blue hues. The morning fog was opaque and waxy as we cut northbound on the Autobahn with a speed that promised to get us to Dresden in less than an hour . . .”