The Sweet, Salty, Hot & Sour Flavors of Watermelon Salad You know what watermelon tastes like. Cool and refreshing, satisfyingly juicy and sweet. It’s all those things and more when combined with the salty, hot and sour flavors in Watermelon … Continue reading →
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Inspiration from the July Garden Last week we celebrated the first raspberries. We enjoyed them unadorned, delighting in their succulence and flavor. This week we’ve felt equally content eating just-picked green beans, fresh tomatoes and herbs in an improvised Green … Continue reading →
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Cool as a Cucumber Salad Two pounds of short and chubby cucumbers helped fill my basket to overflowing. These crisp and tasty farmers’ market beauties were destined for a Cucumber Salad from Ottolenghi’s cookbook, Plenty. Once home, I was so … Continue reading →
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Roasted Beets. Lovely Beets. Wonderful Beets. Few foods have as many loyal fans and avid detractors as beets. You either love them or you don’t. I’ve come to love them, especially roasted beets. My first taste of beets occurred at … Continue reading →
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All the Right Stuff for a Superb Greek Salad Such incredible abundance and variety of beautiful produce this time of year. Colorful, filled to overflowing displays at farmers’ markets with late summer’s bounty. All the right stuff for a superb … Continue reading →
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With Labor Day Here, Fall Cooking Classes Just Weeks Away After these glorious fresh fruit and tossed salad days of summer, much of Fall’s bounty requires turning on the oven. No hurry, though, as Fall’s still three weeks away. And in … Continue reading →
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Nine Thanksgiving Tips for a Stress-Free Holiday Such a great holiday celebrating family, friends and food. Lots of glorious food. Yet the anxiety and pressure to get that food on the table on time and beautifully presented often blurs the … Continue reading →
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Ambrosia — Simply Oranges & Coconut Am·bro·sia Greek & Roman Mythology The food of the gods, thought to confer immortality. Something with an especially delicious flavor or fragrance. A dessert containing primarily oranges and flaked coconut. My 7th grade home … Continue reading →
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Roasted Cauliflower Salad Tastes Fresh as Spring Perhaps the 40+ degree temperatures all week had something to do with it. Lunching on this fresh and lively flavored Roasted Cauliflower Salad made it feel like a spring day. Each colorful mouthful … Continue reading →
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Preserved Lemons – An Odyssey For years I’d heard about preserved lemons. Once I was gifted with a jar of them. I treasured that jar a bit too much. Thinking I had to save them for only very special … Continue reading →
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Braised Fennel & Carrots for Spring It all started with these two gorgeous globe artichokes. I bought them at a local market a few weeks ago along with a large bulb of fennel. I’d been waiting for the first artichokes—a sure … Continue reading →
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Pomegranate Molasses Vinaigrette – Sweet. Tart. Tangy. Vegan. Mouthwatering Pomegranate Molasses Vinaigrette has a flavor that’s sweet, tart and tangy all at the same time. Tremendously tasty when tossed with a variety of flavorful spring greens. Great with grains from … Continue reading →
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Cauliflower Couscous Salad – Who Knew? Earlier this year during my “everything-cauliflower spree” I read about cauliflower couscous. Make cauliflower into couscous? Though intriguing, I couldn’t imagine what it would be like. Then last Thursday I bought a cauliflower especially … Continue reading →
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Squash Ribbons to the Rescue Tis the season for lots and lots of summer squash. In fact, ever-increasing numbers of summer squash now grace our gardens and farmers’ markets. Squash ribbons can help resolve many a summer squash quandary. They … Continue reading →
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Peak Tomatoes — Ripe, Sweet, Juicy It’s August. Ripe tomatoes fresh from the garden are at their peak flavor, color and texture. Peak tomatoes shine when simply prepared. Summer’s essential Fresh Tomato Salad requires only a gentle tossing of ripened … Continue reading →
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Summer Squash the Italian Way – With a Sweet and Sour Dressing The Italian term agrodolce (pronounced “agro-dolchay”) describes sweet and sour sauce made with a reduction of vinegar and sweetener (usually sugar). The name comes from “agro” (sour) and “dolce” … Continue reading →
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Parsley Farro Salad – Variation on a Theme of Tabouli With an abundance of vibrant green and nutrient-rich flat leaf and curly parsley still growing in our garden, I wanted to try something new. Leafing through Ottolenghi and Tamimi’s Jerusalem, … Continue reading →
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Tuscan White Bean Salad w/ Sherry Mustard Vinaigrette Fifteen minutes to a very easy and boldly flavored Tuscan White Bean Salad. If you love the foods and bright flavors of the Mediterranean, then like me you probably already have the … Continue reading →
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Tuscan Kale Kabocha Squash & Orange Salad – Hardy, Flavorful & Satisfying Can’t you sometimes just tell from reading a recipe or looking at a picture that it will be good? That’s what happened when I read the recipe for … Continue reading →
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Sunomono – Quick & Easy, Light & Refreshing You’ve probably enjoyed Sunomono any number of times at Japanese restaurants. So refreshing and satisfyingly crisp it had to be on the menu in my upcoming Flavors of Japan Cooking Class. So … Continue reading →
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