Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine.
3 months agoby jonell_gallowayMy hair was going from pepper to salt. In the beginning, it was golden like corn tassels and as straight as grass. Then thickets of dark-chocolate brown, so thick that my mother fretted and cried along with me as she tried to remove the tangles. When the sun shone, there was auburn. In time, the white started to slip in like a visitor who came in with the moon, and stayed on, leaving a light silvery halo around my face as I looked into the peeling silver mirror in the morning light. The salt has now gently kissed my brow
1 day agoby jonell_gallowayIt's time to make castagnaccio, a chestnut cake made with flour, olive oil, walnuts, and pine nuts, and manafregoli, a chestnut polenta made by cooking flour in milk, using chestnut flour from the Garfagnana in Tuscany. These dishes are best made, I'm told, with the freshly ground flour, which I can buy straight out of a jute sack at the market. It's so prized that it even has a DOP. In Lucca, chestnuts are often marked simply "neccio," the local dialect, and you also see Farina di Neccio della Garfagnana. I also used it in my Thanksgiving stuffing.⠀ .⠀ .⠀