One of the secrets to elevating homecooked meals from yum to YUM is in employing the power of condiments. To me, a well-stocked pantry isn’t only about having an adequate supply of essentials such as lentils, beans, grains and canned goods, but also key building blocks of flavor. Dried mushrooms, …
Thoughts on doing a seasonal Ayurvedic cleanse and a bit of a rant on the media’s obsession with lecturing us on what a healthy lifestyle should be. Also, a recipe for Kitchari, Ayurveda’s ‘perfect food’.
Mind-blowing heirloom corn polenta meets gently roasted persimmons in this perfect dish for Fall.
The perfect vehicle for all the forgotten summer herbs silently wilting away in your crisper: my riff on the classic Green Goddess dressing.
Nuggets of edamame and shards of seaweed dot this refreshing noodle salad, perfect for summer picnics or just sitting out on the porch.
Welcoming Spring with this Pea Ricotta spread featuring the essence of peas, the earthiness of roasted garlic and lively notes of fresh mint.
On Django Reinhardt’s whimsical, happy tunes, dancing while cooking and a recipe for a Pear Frangipane Tart.
In this holiday season where it’s easy to forget why we’re braving the crowds or baking ourselves into a frenzy, this salad will give you pause to breathe and recharge.
Lusciously creamy pumpkin soup with buttered chanterelles and thyme for some warm comfort in the colder months.
The Drakes Bay Oyster Company in West Marin provides a case study in walking the tightrope between food production and environmental conservation. How much is too much?