December 3, 2018

Many people could not identify a quince either on a tree or in the produce aisle. Perhaps because its season is so brief or because many produce markets don’t have it available. I hope by sharing these recipes, you’ll familiarize yourselves with its subtle beauty and learn to share my deep appreciation for t...

October 18, 2017

I had been to Berkeley and San Francisco before, but not for this long and certainly not long enough to explore the region’s foodways. Markets in Napa, Mel’s, Whole Foods, Chez Panisse. The variety and the quality was both fantastic and overwhelming. The variety is, for better or for worse, luxury. Although I...

August 2, 2017

"Here are a few unflashy recipes celebrating the harmonious, far-reaching relationship between the tomato and the zucchini."

June 29, 2017

Casa Caponetti is located in central Italy, about an hour north of Rome. Turning off Hwy SP3 after passing through the town of Tuscania (2 km away) we drove down the long dirt road taking in the sprawling olive tree covered fields and vegetable gardens and got our first glimpse of the farm house and yards sur...

June 1, 2017

As we entered the studio, I was immediately drawn to a rustic table by the window where bowls of perfect vegetables; pods of fava beans, English peas, dusky purple artichokes, and arugula, were waiting. Carla proudly told us they were all picked from her garden that morning.

March 26, 2017

Lila is an artist, and an extraordinary illustrator and food writer for publications such as "Edible East Bay" and KQED's "Bay Area Bites."

February 16, 2017

Meyer lemons have been around a lot longer than California Cuisine. They were identified in 1908 by none other than Frank N. Meyer and are thought to be a cross between Eureka and Lisbon lemons.

January 18, 2017

It is my intention to choose a kind of food and preparation that is right for who is being served, that will enhance their journey and feed not just their body but their soul. The meal must not be too heavy or too strong, it must be delicate and colorful and have contrasting textures and flavors; it must del...

January 6, 2017

I recently had a beautiful salad at Marlowe in SF that inspired me to make the salad featured here.  I'm not a fan of entrée salads, or giant salads.  I prefer a small little pile of greens with a mission.  What is the purpose of this salad; is it to cool the palate, create a contrast to the entrée to com...

December 2, 2016

Making this soup allows me to get lost in the process; the waiting stages give ample time to take stock of the year behind me.

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The elusive quince

December 3, 2018

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