I’m currently enamored with the combination of pomegranate molasses, Mediterranean spices and ground vanilla beans. Sweet, tart, salty, savory. With a fast turn of the
One of the pluses about living on the Central California coast is the fresh fish! I live down the street from a couple of
Many years ago I swore that I would never live where I couldn’t easily get artichokes, asparagus, and avocados. Times have changed and we can
If you are unfamiliar with tagines but enjoy trying new recipes are up for exotic flavors, you are in for a treat. The richness and
Whenever I prepare a really good stir-fry or have one at a restaurant or a friend’s home, I’m reminded of how delicious this cooking technique
This is one of those recipes that can be adapted however you’d like. I will say that the combination of ingredients makes a refreshing salad
This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened
If you are unfamiliar with lassis, they are a traditional Indian yogurt-based beverage designed to refresh and to cool you down. They can be served
The summer tomatoes are in – the small, intensely flavored dry-farmed ones, heirlooms of all sizes, colors and stripes and the tiny little cherry tomatoes—
Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages.
Avocado and Green Peppercorn Cream Courtesy of Michele Anna Jordan; Vinaigrettes; Harvard Common Press Michele says about this recipe: Early one morning in the
If you make salads, fresh fruit platters, grill fruits, vegetables and meats and/or make bar drinks, you should have pomegranate molasses as a go-to “magic
From the first moment I tasted maple sugar I have been addicted to its sweet, complex flavor. I honestly don’t remember the first time I
As fresh asparagus and English peas are only available for a month or so, if you enjoy them, eat them as often as possible. Here’s
Several years ago I created this spin on Waldorf Salad for a natural foods market. It was an immediate hit. What I like about
The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup
What a strange winter this has been. I live in Santa Cruz, not far from the beach. We’re used to having occasional sunny interludes between winter
With the arrival of the new year, the 2011 retail season
Adapted from The Food of Morocco, by Paula Wolfert In Morocco as in many Mediterranean countries, the salad course includes a variety of salads,
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