“Favorite Cookbook Contest” from the last blog post. And the winner is…Kelly Austin! As I approached the last day of the farm stand that had become a frequent “go to” all summer and autumn I was at a loss. I had been seeing the bright yellow signs on the roadside that said November 24 –LAST […]

Who doesn’t own a cookbook?  In the age of social media,  one click can find you countless recipes from a wide range of sites including popular FOOD52, Epicurious, Allrecipes, Food Network, and Vermont based Eating Well.  I’ve also discovered clever named sites  like, Yummly,  Chowhound, and Spoonful.  Locating the perfect recipe from any one of […]

Pumpkins are part of autumn tapestry, brightly colored and proudly clamoring to be noticed on stoops, walkways, and farmstand displays.  Instead of turning into a pumpkin at midnight turn your pumpkin into something delicious for your family and friends!

Apples seem to appear everywhere these days.  Thankful for a robust season fueled by rain, abundant sunshine and cooler temps, I see apple laden trees on my daily walks, flanking roadsides and handmade signs for apple picking pointing the way. Lately, I’m also greeted by bags and wooden crates brimming with apples front and center […]

Add spice to your life by including these three new flavors to your list of kitchen essentials. Inspired by Indian cooking, these ingredients are versatile and tasty – recipes included!

Add spice to your life by including these three new flavors to your list of kitchen essentials. Inspired by Indian cooking, these ingredients are versatile and tasty – recipes included!

READ THE FULL BLOG POST HERE Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet.  The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions.  Unigi sauce can be used to grill your own eel, or as a condiment. It is […]

Gluten Free Banana Oatmeal Pancakes Easily double, triple, or quadruple your recipe!  The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up […]

I first met Tovar Cerulli, a former vegetarian, when he was in the process of publishing his new book about his decision to hunt game rather than eat commercial meat. I was struck by the emphasis Tovar places on mindfulness, and on the consideration we need to have about everything we eat.

Who isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

Cookbook author and friend, Hiroshi Shimbo, writes about the special 7th century vegetarian cuisine still practiced today, Shojin Ryori, which I enjoyed on my visit to a Zen temple in Japan this spring.

Guest blogger Margo Davis returns with a story about her recent trip to one of the best places to eat in the world, San Sebastian, Spain. Enjoy her story of Michelin three-star restaurants and cultural icons!

by Margo Davis
Imagine cooking for the food maven of all times, Judith Jones….