Category Archives: Uncategorized

Share An easy Easter brunch. Ahhhh, sounds good. To my way of thinking, eggs are an essential part of any Easter brunch or breakfast. A symbol of new beginnings, eggs make delicious, no-hassle entrees.   For years I’ve been tinkering … Continue reading →

Share NEW SPRING MENU AT SEASONS 52 (Costa Mesa): Nothing over 425 calories My favorite is the Columbia River Steelhead Trout with spring vegetables (including edamame, snow peas and cherry tomatoes), basmati rice and lemongrass sauce. Chef Tim Kast told … Continue reading →

Share Jason Quinn, executive chef-owner of the downtown Santa Ana restaurant Playground, is one of the most talked about chefs in Orange County. His chef-driven menu reflects impressive culinary talent combined with the courage to create outside the norm. The … Continue reading →

Share I’ve never actually seen my heart, but I suspect that a big meaty lamb bone might be etched on its surface.  OK, that’s an exaggeration fueled by a carnivore’s cravings.  I grew up in a family that defined the … Continue reading →

Share   Lunch at Starfish, Laguna Beach (across from the Montage) ‘Much positive buzz about the Asian-inspired, coastal cuisine at Nancy Wilhelm‘s spot. The decor makes it feel intimate, partially due to the lighting which is truly inspired. Don’t miss … Continue reading →

Share I remember the potatoes. Two weeks spent on the Emerald Isle in my twenties left me with a lasting impression of Irish potato-centric meals. Potatoes at breakfast, yes, and again at noon. Dinner, too. I’m not complaining,  I love … Continue reading →

Share Jason Quinn, executive chef-owner of the downtown Santa Ana restaurant Playground, is one of the most talked about chefs in Orange County. His chef-driven menu reflects impressive culinary talent combined with the courage to create outside the norm. The … Continue reading →

Share In France, families gather at mother’s or grandmother’s house on Sunday for a traditional midday meal. Part of the pleasure, especially for the host or hostess, is that guests and family arrive with contributions to the meal. And, most … Continue reading →

Share Perciatelli or spaghetti? I vote for perciatelli. It’s thicker than spaghetti, and the stands are hollow. (Perciatelli, above, spaghetti below.) A close cousin of bucatini, I love the texture and flavor that this pasta brings. Sauce seeps into the … Continue reading →

Share Moist, chewy, luscious …. date bars are a little bit of heaven. Really. I know I’m sentimental. The day Condé Nast scrapped Gourmet magazine, I felt like a friend had died. The 68-year-old publication had been a part of … Continue reading →