For revived leftovers, try different forms, different flavors, different sides, or different serving styles. Make them—and yourself—refreshed again.
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They hearken to history as well as to what is most ethical, sustainable, real, and satisfying in our own lives today.
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Marjoram and Oregano, Ceylon and Saigon, Anise and Dill, Coriander and Cilantro—shall we make sense of them all?
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The menus for two recent parties hosted at my house.
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Allergy-free dessert made with coconut milk and avocados as its base. Yum!
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Salad with butternut squash, olives, mint, dates, and oranges.
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From culinary school, my initial notes about oil and vinegar emulsions.
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Sourcing, storing, and just a taste about seasoning with spices and herbs.
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Healthy can be used to mean so many different things, yet one stands above them all: is it real? Natural? Original? Whole?
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Finding restaurants or menu items that suit deliberate and discerning eating practices—a few ideas.
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A little of when and how to add seasonings, spices, and flavorings to the foods you prepare—whether one recipe or an entire meal.
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Zucchini, walnuts, pumpkin seeds, and caraway star in this salad along with sausage and cheese.
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