Join me in celebrating Spring’s bounty with lighter dishes and cooking techniques. Both April and May’s healthy cooking classes feature an abundance of Spring vegetables and fruits. Asparagus and strawberries, leeks and rhubarb Continue reading
Create delicious and probiotic-rich fermented foods in your own kitchen. Explore the how-to techniques, equipment and basics of vegetable fermentation in my upcoming fermentation workshops. Taste a variety of fermented foods from beverages to condiments Continue reading
Each of these healthy cooking classes features an appetizer, hearty soup, winter salad and dessert starring sweet potatoes, squash, mushrooms, wild rice, fennel, apples, pears and much more.
Come to one or come to both classes:
- Winter’s Bounty Everyday – Saturday, January 26, 10:30-1:30 great class!
- Winter’s Bounty Weekend – Saturday, February 16, 10:30-1:30 full Continue reading
Make 2013 healthier than ever. Introduce homemade fermented foods into your diet. This month I’ll share recipes for easy-to-make fig jam and country-style mustard as well as my very favorite white kimchi. These enzyme and nutrient-rich foods are easily digested and highly beneficial Continue reading
Fast, easy to work with and versatile. Puff pastry’s delicious buttery taste and flaky-crisp texture goes with most everything savory or sweet. Wanting to include a savory item in a recent class I taught on Pies & Tarts, I remembered a puff pastry hors d’oeuvre from my catering days in Los Angeles. Continue reading
There’s much to do and make and prepare for the Thanksgiving meal. It’s my favorite holiday of the year with its focus on food, friends, family and gratitude. Yet the pressure to get the meal on the table on time and beautifully presented Continue reading
Until two Saturday’s ago I knew nothing about whey and nothing about yoghurt cheese. An all day workshop on fermentation changed that. I’ve now made three batches of creamy yoghurt cheese Continue reading