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Recipes

Pasta Plays Nice with Chard – Molto Bello.

Pasta’s starchy backbone provides a welcome partner for fresh green vegetables. Bon Appetit magazine came up with this tasty pairing of pasta and chard. Fresh chilies, with or without their fiery seeds, add a flash of excitement, along with the unexpected crunchy bite of panko sautéed with thinly sliced garlic. Finely chopped anchovies add a pleasing umami edge. Chefs use…

No-Snooze Rapini with Caramelized Onions and Brown Rice Blend.

Rapini’s bold, no-snooze flavor profile boasts a pleasing bitterness that can be tamed with creamy pasta, or grains augmented with caramelized onions and garlic. With stalks more slender than found on broccoli, rapini is topped with spiky, jagged-edged leaves and bundles of compact buds. This recipe uses a tasty brown rice blend. There are several brands in the marketplace, such…

Julia’s Watercress Soup Lives On With Palate Joy

There’s no way to calculate the impact Julia Child had on generations of American cooks. For me, she provided a turning point in my culinary education. I cooked my way through her first book in my early 20’s, splattering the pages willy-nilly with sauce drips, softened butter or melted chocolate. “Mastering the Art of French Cooking  ( Volume One)” was…

Pan-Fried Cauliflower Perfectly Spiced

Ah, the somewhat neutral taste of cauliflower – it’s a canvas for delicious add-ons. I love the attitude that toasted cumin and coriander bring to the party, along with paprika, cayenne and lime zest. Pan-Fried and finished with flavor pizzaz. Pan-Fried Cauliflower with Spices, Lime, and PistachiosYield: 6 servings 1 medium-large cauliflower, about 2 pounds1 teaspoon cumin seeds1 teaspoon coriander…

Candy Box Chocolate Cake – Valentine Love

Candy Box Chocolate Cake I’ve been writing about cooking, food trends and chefs for over three decades. Before that, I taught cooking classes, rounding up groups of culinary students to watch and listen as I prepared myriad concoctions. I conducted culinary tours to Europe and Asian long before culinary travel became “a thing,” and have written three cookbooks. Along the…

Cauliflower – Pan-Fried and Seasoned to Over-The-Moon Goodness

Beautifully browned and coated with flavorful spices, these florets can be turned into a irresistible vegetarian meal by serving them over a bed of cooked farro or pasta. America’s Test Kitchen explains that cutting the cauliflower into top-to-bottom planks and then into flat-sided florets, maximizes the surface area for plenty of flavorful browning. The cooking process starts in a covered…

Fuyu Persimmons Shine in a Spinach Salad With an Asian-Themed Dressing

Fuyu persimmons are the tomato shaped variety that are a beautiful orange hue. Because they are not astringent, they can be eaten when apple-like firm, or when slightly softened. They are generally available late September through December. I love to add them to a ginger-enriched spinach salad. First, I create some ginger juice to create an irresistible edge to the…

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