Well over a year ago I started noticing ads for meal kit delivery services on Facebook. Hmmm, cool idea but not something I’d use. But
Summer has arrived, which translates to grilling, barbecue and outdoor parties and activities. In other words, keep the food part quick and simple. That’s precisely
These days when we think of rhubarb, we think strawberry-rhubarb pie. It wasn’t always that way, however. Rhubarb was a very popular vegetable, easy to
If you aren’t sure whether or not you like rhubarb, this is a good place to start. If someone’s given you rhubarb, pick up some
The uniqueness of this cake is that it is both cake and mousse in one. Dense and killer-rich, it delivers an intense chocolate flavor that
Monteverde Cloud Forest Biological Reserve During the Dry Season In my humble opinion, ecotourism is so much more fun and enlightening than staying at a
Every spring I look forward to at least one dish that includes fava beans. Like artichokes and asparagus, favas burst delicious green energy flavor. Truthfully,
Commercial salmon season just opened on the California Coast. Sport fishing for salmon has been open for several weeks now and a friend of mine
As a serious food enthusiast, along with my dedication to equitable opportunities for farmers, one of my favorite activities is visiting farms. No matter if
Given all the bad press on the evils of sugar, we know we need to be judicious about our intake, but it’s oh-so-difficult! We’re hard-wired
Let’s look at the so-called vanilla from Mexico, Central America and the Caribbean for the answer A common misconception exists about vanilla from Mexico, Central
In 2013 I was contacted by the National University of Costa Rica to speak at a round-table conference on vanilla in 2016. I was
Ah, the delicious allure of romance, the intensity of a new infatuation, the rapture of falling in love. Pretty powerful stuff, the pleasures and
It’s Fat Tuesday, the last day of Mardi Gras. Time to eat Beignets and drink Cafe au Lait, best made with a coffee-chicory blend or
Visiting the San Francisco Specialty Food Show is always a January highlight for West Coast food professionals. It’s like a giant no-host cocktail party but
It’s the end of the holiday season. You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or,
Maria Reisz has of way of creating magic and beauty, whether it’s her exquisite European baking, sumptuous parties and teas, her rose gardens, flower
After experimenting with berry shrubs last summer, I could hardly wait to try my hand with autumn and winter fruits. Apparently I’m not alone on
Who wouldn’t want a plate of scones fresh from the oven? Especially cream scones! Delicate, tender, with flecks of melted chocolate, these scones were originally
Beautiful, exotic Mexico. Warm weather, gorgeous beaches, a rich and varied culture, delicious food, and…the birthplace of vanilla. Some of you may be thinking, “Well,
