“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.” Mario Batali
Celebrate the End of Asparagus Season 2012
There’s another equally important and defining moment. It comes at the end of each season Continue reading
Chisaya Mama—the Mother Grain of the Incas
For almost 6000 years, quinoa (pronounced keen-wa)—known as the sacred grain of the Incas—has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia. And yet quinoa is not a grain Continue reading
“I’m strong to the finish when I eats me spinach,
I’m Popeye the sailor man! Toot toot!”
You’re One of the Few that Know
As a kid growing up in Southern California, I was a guest on the local Popeye Show featuring Tom Hatten and original Popeye cartoons. Kids from all over the greater Los Angeles area sent in a post card with their name and phone number. Continue reading
Happy Valentine’s Day
Roses are red, violets are blue, honey is sweet and so are you!
A Cake for All Reasons . . .
Moist, luscious, gluten-free, honey-sweetened Orange and Almond Cake is a great birthday cake, an excellent tea cake, a cake for Valentine’s Day Continue reading
Sweet Potatoes — the Vegetable Indispensable
Our month of soup continues with a very quick vegan, gluten and dairy-free chowder featuring sweet potatoes—both the white and the orange varieties.
If you enjoy the natural sweetness of sweet potatoes Continue reading