Cipolline in Agrodolce
I’m quite fond of the entire Allium family (which includes onions, garlic, scallions, chives and leeks), but certain ways of presenting them are iconic. In my top ten… Read More »
Oops! Seems I Owe the Inventor of the Microplane an Apology…
For those of you out there who may have attended my cooking demos, and heard me talk about the origins of the fabulous “Microplane,” I have a confession… Read More »
Quinoa, Corn & Spinach
When I cook quinoa, I almost always turn it into something, like “Quinoa Pilaf,” featured in my first cookbook, “Omega 3 Cuisine.” Sometimes I’ll be in a hurry,… Read More »
Squashes and Alpha-Carotene
I’ve never met a fruit or vegetable I didn’t love–or one I couldn’t find a way to prepare it so I would love it–and squashes are among my… Read More »
Got Milk?
I just read a very interesting article/interview about a woman in New York City who’s experimenting with artisanal cheese made from human milk. Did you just think (or… Read More »
Rendang Rising
I had never even eaten Rendang before, let alone made it. I always feel slightly disadvantaged when I try to cook something that I’ve never seen or tasted… Read More »
