What a challenge I gave myself. Coming up with a dessert for this Saturday’s Flavors of Japan cooking class wasn’t easy. Classic Japanese meals usually end on a savory rather than sweet note. Although sweets are loved in Japan, they’re more likely to be served with tea in the afternoon. Continue reading
Throughout Morocco, seasonal fresh fruits are more typical than cooked desserts. In Saturday’s Moroccan cooking class, these traditional Moroccan Cinnamon Oranges won kudos all round as “the perfect dessert.” Refreshing, luscious and easy to do. A great combination alongside Pistachio Date Truffles and Fresh Mint Tea in gold patterned glasses. Continue reading
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 this colorful, vegan winter salad. Earthy kale, sweet squash and juicy oranges seemed like a scrumptious combination of flavors, textures and colors. Continue reading
Growing up in Southern California, always available sweet, ripe oranges were a way of life and completely taken for granted. I gave them nary a thought until I moved to London to attend the Cordon Bleu. Oh my! Small, green and sour were the only “oranges” around. Continue reading
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 or Savory, Sweet Potatoes are a Thanksgiving Tradition
Naturally sweet, luxuriously textured and one of the most nutrient rich of all vegetables, sweet potatoes are at their freshest right now from November through December—though their place in a healthy diet continues throughout the year. Continue reading