Maybe it’s spring, maybe it’s St. Patrick’s Day, but green is on my mind. Yesterday’s post delved into the problem with green pea soups and how to evolve past the “Eeew!” factor. Garnishes are a godsend. Brighten pea green with some color and their appeal soars. Yesterday’s sweet pea soup was brightened up with roasted … Read more
What’s going on under all the leaves, debris and snow? Is the winter garden just a dead zone. . . or a place of active resting?
Cooking offers so much more than just some food we can eat to not be hungry anymore. Like a sense of accomplishment. That’s what I felt after cooking some leeks that were really good. Successfully cooking leeks may not sound like much, unless you know all the hesitancy, and even anxiety, I felt about developing … Read more
“Olympics Offer Flatt, Abbott Chance for Marketing Mettle.” So read the headlines after Rachael Flatt and Jeremy Abbott won national skating titles. Not to take anything from these athletes. They both sound like wonderful people. And it’s not a lack of interested in figure skating. I used to love watching it. But now, it’s the … Read more
Ever suffer from vegetable-making exhaustion and wonder if there’s any hope for a peaceful coexistence with vegetables? “Investment thinking” may be your ticket for hope.
An very quick version of a creamy Thai soup, vegetarian or not, as desired.
Maybe cooking was never meant to be an exact science, subject to one-dimensional assessment on a good/bad scale. Taking this perspective eliminates the pressure to achieve absolute “rightness” in the kitchen, replacing it with a no-pressure opportunity to just make things better.
What’s the journey to vegetable paradise look like? An audience of international students adds unique dimension to a health talk.
7 Tricks Make Thanksgiving Easier on the Blood Sugar You know that sinking feeling—more like a crash, really. The rolls, stuffing, potatoes, sweet potatoes, cranberry sauce, gravy and pies have all been devoured and now they’ve joined forces to create white carb havoc. While most of us joke about the stupor we fall into after … Read more
Cooking and Eating with the Seasons There’s not much to a basic marinara sauce: Tomatoes cooked down with onion and garlic, then seasoned with salt, pepper and herbs. In summer, a fresh tomato sauce doesn’t go much beyond that. Moreover, it’s kept light by cooking only briefly and using sweet onions, fresh garlic and fresh … Read more