This Homemade Green Bean & Mushroom Casserole is a fresh alternative to the traditional one and you will never want the canned version again. It is never too early to start thinking about Holiday meals. Meat has traditionally been the main ...
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Spicy Persimmon Salsa
This Spicy Persimmon Salsa is sweet and spicy making it perfect for chips, grilled fish or ham. It is that time of year here in Southern California when persimmons are falling off trees like manna from heaven. One of my favorite ways to eat a ...
Hatch Chile, Veggie & Goat Cheese Jalousie
Sometimes I am sent something so unique it requires some creative thought to really do it justice. Hatch Chiles from New Mexico are just that. This year Melissa’s Produce sent me these scary green guys that send most people into a frenzy at this time ...
Fig and Ginger Brûlée Tart
Figs are my current obsession. They make me happy when I gaze at them. Their sensuously rich, honey-like taste – which always makes me think of a hot summer day under the Mediterranean sun, pairs well with many flavors as well as on their own. I ...
Fresh Figs on Parmesan Crisps @ Figology Fest LA
I am continually surprised at how many people have not succumbed to the pleasure of a fresh fig. I’m sure it’s because the word “fig” is associated with the shriveled up dried fruit plate that your Grandparents received at the holidays, or with a ...
Fresh Apricot Almond Tart
This Fresh Apricot Almond Tart recipe is a great use of seasonal fresh apricots. The easy crust makes it a great recipe for the beginner cook. This week I bought my first apricots of the season at my local farmer’s market. I couldn’t stop eating ...
Blueberry Farm Tour
Blueberries are just not my favorite fruit… simply because they’re not. I buy them because I love their color and I want to love their flavor, but… sometimes they’re bland and mushy. So why did I find myself with twenty pounds of blueberries in my ...
Artichoke Farm Tour
April is artichoke season and there is something magical about seeing purple artichokes standing at attention, ready for harvest. You don’t have to be a farmer to appreciate the bountiful crop before you, or an artist to appreciate the sheer beauty. ...
Egg Salad with Pepper Relish from “The Great Pepper Cookbook”
Fresh and dried peppers are essential ingredients the world over. Yet while growing up in the Midwest, I could remember only eating sweet bell peppers. This meant that I had a lot to learn about one of the most popular, unique and diverse foods on ...