This stunning, vivid and dramatic still life painting by friend and local artist Ann Goble invites me to a time in the nineteenth century where I can almost smell the yeast rising across the kitchen in a pottery bowl and the burnt embers of the cooking fire smolder nearby. A time when the fresh picked ...
Tennis match today and I brought a couscous salad that celebrated spring. At a recent Williams Sonoma sale I picked up Lebanese CousCous. The grains are pearl-like in their round pea-sized shapes. The texture is soft and slightly chewy when cooked. Although any couscous would work fine in this recipe, the Lebanese style is a ...
Easter is a close second to Christmas as far as celebrations in our family. Spring is finally showing itself around here with blooming tulips and daffodils and the dogwoods are especially beautiful this year as the azaleas are barely beginning to show their bright colors as we observed today at the Masters. Easter is around ...
Hummus is all the rage. Even the price of chick peas is rising because of the increased demand for everything hummus. A recent WallStreet Journal article revealed the economics of the growing demand for hummus and mediterranean food in the United States. After literally hundreds of batches of hummus, I have found two secrets that ...
Mrs. Ruth Wakefield in 1930 accidentally discovered the now ubiquitous chocolate chip cookie. Like so many recipes that have evolved around the world, the story goes that Mrs. Wakefield was making a butter cookie and was given a chocolate bar from Andrew Nestle and broke the chocolate up in the cookie. The combination delighted her ...
We recently returned from Vietnam. It is hard not to smile thinking of the bright colored vegetables and sweet fruits that seemed to be at every corner. This was our third visit to Vietnam and although there were many changes, especially economically, the growth and attraction of Vietnam is obvious. Food is clearly at the ...
