Lovable Brussels Sprouts
Love ’em, or Hate ’em? I discovered the the secret! There are few people who are on the fence about brussels sprouts. They are…
Moroccan Veggie Tagine with Quinoa
ROCKIN’ MEATLESS MONDAYS This week I taught an “Entertaining for Everyone” class, and the star was the tagine. There were plenty of audible oohs,…
Black Bean and Sweet Potato Chili
DIFFERENT IS GOOD On a trip to Thailand many years ago I took a cooking class in Chiang Mai, in the north. It was…
For the Love of Garlic
Trick of the trade~ Garlic, we love it! But do you hate to peel it, and opt for the pre-chopped stuff in a jar?…
Bulking Up: Save money, save planet
When you pay for a box of elbow macaroni, you are also paying for the packaging, so bulk is generally cheaper. This isn’t always…
Green Lentils with Sherry Vinaigrette “Chèvre”
Flat leaf parsley is a Clark Kent of an herb. So mild mannered and seemingly unremarkable, yet secretly a powerful superfood. Humble parsley is…
Shepherd’s Pie
SAVORING MEMORIES A quick search online recently netted me thousands of “food memoirs.” Most titles were fairly poetic, referencing things like honey, butter, or…