My great aunt Oolie McGoogan, made a simple, delicious shortbread that she learned from her husband Angus’ family. Shortbread was always butter, flour, yellow sugar
There are times when you need to stick to the tradition and there are times you can mess with it. This riff on a New
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
The rich, saltiness of meats often benefit from the light, sweetness of fruits and vegetables. Although we don’t think of rhubarb as a vegetable because
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
Courtesy of Carol Fenster, Ph.D. from 125 Gluten-Free Vegetarian Recipes Carol’s recipe is based on the classic, Blancmange, a sweet pudding made from milk and
A couple of weekends ago I threw a tea party at New Leaf Market where I run a demo program. We have really interesting customers.
This is a gem of a cake. It’s a rich, buttery cake with an orange and Grand Marnier glaze, a perfect completion to a lovely
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
For those of you unfamiliar with aioli, it is the delicate, French version of mayonnaise, easily made at home, and infinitely more delicious than the
If there is a gene that predisposes us to love dessert, I have it. For the last several days I have been eating myself into
Adapted from The Food of Morocco, by Paula Wolfert In Morocco as in many Mediterranean countries, the salad course includes a variety of salads,
At the risk of being stoned to death for blasphemy, I admit that I have never liked bread stuffing! From the time I was very
Homemade squash soup is delicious and warming, but if time is an issue, making it from scratch is a deal-breaker. Although this soup starts out
When I was running a special culinary program at a local natural foods store, I found the basics for this recipe in a monthly magazine,
The following two recipes make light, healthy and delicious appetizers for warm spring and summer brunches, lunches and suppers. Ricotta cheese naturally has a slight
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