Pappardelle Primavera with Goat Cheese and Pine Nuts

Ahhh, spring has arrived! Of course we passed the official day seven weeks ago, but it doesn’t truly feel like spring until lilacs perfume the air and tender, pencil thin asparagus bundles appear in the market. Now the lilacs are blissfully bursting and the asparagus, though available year round, is at its best right this…

The Breakfast Table | Italian Baked Eggs with Goat Cheese and Basil

Our Sunday morning breakfast routine had fallen into a serious rut. Eggs (scrambled or poached), bacon, toast. Every week. Sometimes we’d tuck our scrambled eggs into warm corn tortillas with Cholula and cheddar or swap out sausage for the bacon, but it was almost always a variation on the theme. Then it came to me.