Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food. The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, “Together: Our Community Cookbook,” to support the survivors o […]

I am a huge fan of new experiences – but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move […]

I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it’s a macintosh tree, but I’m not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  […]

I revel in the simply pleasures of being a duck-momma.  It’s amazing how quickly our six little ducklings grew into full-feathered birds; and their personalities grew up right with them!  If you’re a reader like I am, you’ll appreciate my inspiration. Meet the girls! Daenerys If you’ve read or watched Game of Thrones, you know […]

Strawberry Rhubarb Salsa recipe is sure to be a crowd pleaser. It’s simple to prepare, no fancy ingredients, and pairs great with pretty much anything!

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!  […]

An easy to prepare and crowd pleasing recipe for strawberry rhubarb salsa.

Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups […]

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….