Welcome! Come enjoy culinary bites from my kitchen to yours. From recipes and nutrition, to food language, favorite kitchen staples, and my top chef tips.
I remember climbing persimmon trees as a little kid, shimmying up their swaying trunks and perching on the thin, strong limbs, wabbling while stuffing my pockets with the orange ping-pong ball fruit. But don’t pick them before the first frost or your mouth will be coated with thick, furry wax, quite an unpleasant experience and one you’ll never forget! These persimmons were small and soft, with large seeds taking up most of the sweet fruit.
Butternut Pear Soup This is an absolute must each fall, and lucky for me, now that I live in Florida, I don’t have to dread the fact fall brings fringed temperatures anymore, so I can enjoy my soup in peace. Any winter squash can be be used, and don’t skip roasting the squash if you can. The caramelization of crinkling, condensed sweetness brings the flavor level of a can of pumpkin up from a four
Do you snack? My husband jokes that I don’t eat snacks, I eat ingredients. Like primal kitchen mayo with a hunk of turkey dipped into it, or on the end of a sweet potato ship. A spoonful of homemade pesto (plain), raw okra, hunks of 100% unsweetened chocolate, tahini by the spoonful, a glob of plain coconut yogurt, a little cup of frozen peas–after they’ve thawed of course.., raw cucumbers sprinkled with salt, a couple
Chai-poached Pears with Mascarpone Chantilly Poached pears have continually been one of my favorite desserts for years. They take relatively low effort to make, are very elegant on the table, and bursting with any flavors you decide to plump them with from the poaching liquid. Subtly sweet, they welcome flavor into their soft, porous fruit, a perfect diving board for chef or home-cook alike. Whether preparing one hundred servings or two, the recipe is easy
I have one major culinary pet peeve. Well, that’s not exactly true; I have many. But this one in particular stands out, since it’s inescapable, sprinkled over the whole world. And that is the salt and pepper predicament. Salt is a mineral on the periodic table; well two– sodium and chlorine. Pepper is a fruit on a flowering vine, native to India. Salt is an enhancer. Pepper is a seasoning; a spice. Salt can be
In the U.S., we often don’t think of cabbage as salad– it’s either cooked in stew or turned into a mayo-based slaw. But let me tell you a little secret: cabbage is one of the most versatile and tasty cold-weather green (or purple) vegetables out there. With its mildly peppery, refreshing crunch when used raw, or soft, sweet, molten pages of caramelly goodness when braised or roasted, the humble cabbage is fit for any table
I remember climbing persimmon trees as a little kid, shimmying up their swaying trunks and
Butternut Pear Soup This is an absolute must each fall, and lucky for me, now
Do you snack? My husband jokes that I don’t eat snacks, I eat ingredients. Like
Chai-poached Pears with Mascarpone Chantilly Poached pears have continually been one of my favorite desserts
I have one major culinary pet peeve. Well, that’s not exactly true; I have many.
In the U.S., we often don’t think of cabbage as salad– it’s either cooked in
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