I have a problem.
I love the idea of eating fresh apricots, but not so much the reality. The reality is that they are never as juicy as I make them out to be in my head, and not as sweet either. Now I really love dried apricots, though! I could eat those all day. When I was training to become a yoga instructor earlier this year, I practically lived off dried apricots and almonds for snacks during our long days of training.
Continue reading “Bake an Old-Fashioned Dried Stone Fruit Pie”
With farmers markets around the country in full swing, a look around your local market will probably reveal all manner of colorful produce that you’d never see in a supermarket.
This past week I’ve been down in artichoke country. Monterey County, to be exact, which is affectionately called “The Salad Bowl of America”. I was down there for a few days learning all about salad, and yesterday drove through miles and miles of pure farmland on my way home. I don’t know about you, but to me there’s nothing more relaxing than driving through the country. It reminds me of home.
Continue Reading “Serve Grilled Artichokes at Your Next Summer BBQ”
If she were still with us today, next month will mark Julia Child’s 100th birthday. She inspired a generation of home cooks and left an indelible mark on America’s culinary heritage. Her tome, Mastering the Art of French Cooking, set out to do what no other American cookbook had done before: to make French cuisine accessible to the masses.
Continue reading “Use Julia Child’s Bouillabaisse for Seafood Stew”
You might have guessed as much by now, but I love shopping according to the seasons. When you buy seasonal produce, you not only save money (who wants to spend $10 on blueberries from Chile?) and support local farmers, but you also prepare the best tasting meals since the ingredients are so fresh. Who doesn’t love that?
Salmon teriyaki along with Beef Teriyaki have long been a staple in American Japanese restaurants, so it may come as a surprise to many that these are not traditional Japanese dishes. Ask for salmon teriyaki at a restaurant in Tokyo, and you’ll probably be met by a blank stare followed by a profuse apology. If you’re lucky, you might find a shop making yellowtail teriyaki, but in general, teriyaki goes with “chikin” like steak goes with beef.
I don’t know about you, but I happen to think the perfect accompaniment to green vegetables is bacon.
Yes, bacon.
And not just any bacon! Candied bacon.
Crisps are one of my favorite summertime desserts. Not only are they simple to make, they’re a great way to use up a lot of fruit, whether you get it in a CSA basket or spent a day picking berries.
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