Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What’s not to love!? Learn how to make your own with a variety of flavor suggestions.

Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!

Join me in Bronwyn’s kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates.

**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) – it’s a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM! Don’t be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I’m no expert, […]

Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you.

Inspired by “The Great British Baking Show,” which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn’t seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the […]

INGREDIENTS Moussaka 3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp […]

I can’t quite place where my competitive nature comes from…I come from a family of educators, thespians, and mathematicians – none of which I associate with an attitude of “everything is a competition….and I always win” kind of attitude.  Well, regardless of where it came from, that’s me! As many gardeners are experiencing…it’s tomato season!  […]

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….