Long before cauliflower became the darling of low-carb diets or the steak substitute for vegetarians, we were making this tasty side dish. Think of it as an updated version of the boarding school side dish. The microwave is your friend This is a perfect weekday side...
After writing my post about cookbooks, I started thinking about what draws me to the recipes of certain chefs. Obviously, one of the most important things is they are making things I want to eat. Equally important are the recipes are such that I can make them...
Years ago I spent a wonderful week in the countryside outside of Paris at the home of my friend's adopted French family. It was a lovely setting surrounded by wheat fields and sunflower fields. There was lavender growing in abundance around the house. And to this day,...
With our garden still producing delicious tomatoes, I am always on the lookout for new ways to use them. On a recent episode of The French Pub, Chef Edward Delling-Williams served a baked camembert with a tomato chutney. Unfortunately his recipe isn't published so I...
For months now, we have been harvesting a healthy amount of cherry and grape tomatoes from our garden. While a lot of them go into salads, another way we enjoy them is as a confit, slow-roasted in olive oil with herbs, garlic, and chili flakes. The tomatoes are...
Many years ago I received Plenty, a cookbook by Yotam Ottolenghi, as a Christmas gift. One of the first dishes I made was this recipe for Eggplant with Buttermilk Sauce. I was recently reminded of this recipe when I spotted beautiful baby eggplant at our...
I love summer vegetables - tomatoes, zucchini, peppers, corn. One of the benefits of living in Hawaii is the year-round growing season but maybe it's because I lived in the northeast for so long that I still associate certain vegetables with certain times of the year....
Living in New England I enjoy the changing of the seasons, something that isn't as dramatic in Hawaii. While I don't care for the winter I hold on to the promise of summer and its bounty of fresh fruit and vegetables. At this time of the year it's hard to limit my...
Years ago when a group of friends and I were celebrating Thanksgiving, a friend asked me to make mushy peas. I had no idea what she was asking for so I made something up. I bought a can of peas (which already sounded mushy to me) and cooked it to death. Needless to...
I've always been an Anglophile. It started well before my semester study abroad in London which solidified my love for things British. It was during those months away that I learned how to cook for myself for the first time. Many years after my study abroad, on a...
or what you make when your CSA gives you peppers and more peppers and more peppers Updated September 2021 One of the staples of the late summer, early fall farm share is a plethora of peppers - bell peppers, sweet peppers, and hot peppers. Last year the majority of...