category of Talk
I love when blog traditions emerge, whether it is taking the month of August off (like the Italians) or making sure to herald Halloween cocktails each year. Some annual events/topics stick around, while others—like Centerpiece of the Month or Brown Bag Blues—go by the wayside (the centerpieces took way too much time to manage, and my brown bag blues blog finally slid into the snacks… [more]
Once you roast garlic you will never go back. It will be something you just have to do once in awhile—if just for the aroma.
I roast garlic to put into mashed potatoes, to make Tuscan White Bean Crostini… [more]
It turns out I will be cooking for a smallish group this year [for Thanksgiving] and I am thrilled to have ‘permission’ to reinvent some old classics. For starters, I want to play with sweet potatoes. Though we have great affection for the classic candy-topped 9×13… [more], this year the taters will get a makeover. The next few posts will include a number of sweet potato recipes. But before we
While in Italy I make it a priority to taste as many flavors of gelato as possible (that sentence is almost laughable). Days before we left Florence—over two year ago (wrapping up our trip abroad)—Anthony, Caleb (my two sons) and I went to Florence’s Gelato Festival… [more]. We walked from one piazza to another, trying a myriad of flavors from cantaloupe to rice, tiramisu, watermelon and biscotti. I was recently
Now that I teach classes on my [under construction] urban farm, I have a built-in excuse to play with seasonal produce. I recently had a group of women choose the ‘seasonal class’ which roughly translates to: what is piled high at nearby farmer’s markets? And quintessentially: what amount of fun can we have with these ingredients? My goal is to take unusual… [more] ingredients—such as zucchini flowers, ramps or garlic scapes—and
I adore the idea of edible flowers: they give you instant-chef status. You toss some flowers as an edible garnish, and all of a sudden you are credited with culinary knowledge, considered a guru of foods, a student of edible curiosities. When was the last time you were served a salad or cocktail with pansies or nasturtiums? And don’t forget: chives, lavender, squash blossoms… lilac, dandelions or roses.… [more]
Did you like rhubarb growing up? I didn’t. Though I find that to be true of quite a laundry list of foods: tomatoes, bell peppers, avocados, eggplant… now I love them all.
I bought rhubarb the other day through my CSA; I opened the box and my eyes went straight to these long, deep-red stalks. Rhubarb is stunning—probably the envy of celery. Celery gets used more, to be sure. But… [more]
I am all about demystifying, unwrapping, and otherwise obsessing about one ingredient at a time.
In this case, kiwi has bubbled to the top of my brain. My husband actually text-ed me kiwi facts while taxi-ing on the tarmac one afternoon; apparently, he had read a compelling article on the many and varied health benefits of kiwi. Soon after, the California Kiwi Commission… [more]