A Literary Culinary Journal
Print Journalists & Book Authors
Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. Follow us!
Instagram Slider
2 months ago by jonell_galloway Even though I try to cook the food of the place I'm in as we move our suitcases from one place to another, I never stop cooking pasta. The summer has been long in Europe, and we still have tomatoes and herbs galore, so I'm still making pasta with tomato sauce. Last night I made pan-grilled tomato sauce using red, yellow and green tomatoes and topped the pasta also with a pesto-like sauce of mint, parsley, walnuts, and aged Comté cheese.⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #feedfeed #lifeandthyme #onthetable #thekitchn #buzzfeast #buzzfeedfood #huffposttaste #forkyeah #wholefood #healthyfoodshare #foodandwine #tastingtable #foodiesofinstagram #foodiegram
3 days ago by jonell_galloway It'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.⠀ .⠀ .⠀
2 months ago by jonell_galloway #aroundtheworld #wheretonext #neverstopexploring #instatravel #travelgram #passportready #travelblogger #wanderlust #insta_international #natgeotravel #worldtravelpics #instatrip #instapassport #instago #worldplaces #chartres #chartrescathedral #chartrescathedralnotredame #chartrescathedrale #france #french #igersfrance #igerschartres #ig_france #france_vacations #chartresfrance #france4dreams #wheretonext #picoftheday #chartrestourisme
2 months ago by jonell_galloway
20 hours ago by jonell_galloway Everyone loves salt and pepper except when it comes to their hair. Hair changes, bodies change. Our comfort zone is threatened. Our mothers didn’t teach us how to act and feel with grey hair and wrinkles. They never talked about how the transition felt. Do the rules change? Do people’s reaction to us change when white starts to show? Is that the end of our sexual attractiveness and the beginning of old age and decrepitude? In any case, I’ve decided to take the leap and blue is my theme color (to match my eyes).
21 hours ago by jonell_galloway #These lupini clams, brought straight from the boat in Viareggio half an hour away on the coast, were so fresh they were practically howling, and they were plumper and meatier than the often tasteless vongole veraci usually used to make spaghetti alle vongole. I much prefer them. Here I was opening them in a slow-cooked garlic, parsley and white wine broth. Once opened, I removed them and cooked the juices and broth down for 20 minutes with a bit of tomato, after which I added the almost-cooked linguine to toss it briefly with the cooking juices. This is one of
IN THE MEDIA
MEMBER OF
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. The articles on this site may be downloaded and shared with others as long as they credit The Rambling Epicure, but they can’t be changed in any way or used commercially.