Seasonal recipes for today's kitchen
The warming spring weather is coaxing us to eat outside and celebrate the change in seasons. We invited friends over for a spring lunch last week, enjoying this roasted salmon dish along with new potatoes and snap peas. Our dessert was the lime fool that–Read more
Lately I have been entranced with the cuisine of the British Isles, thanks to conversations about cooking with my friend Iris. While many people jump to the stereotype that Great Britain offers only tasteless food, the nation boasts lots of folks who are cooking great dishes–Read more
While the pastel colors of dyed eggs this time of year are one common association with the arrival of March and April, the linking of spring and green hues is even stronger. In the April 1986 issue of Bon Appétit, the RSVP column answered a reader’s–Read more
Whenever I was lucky enough to go to Luigi’s Restaurant, a one-hundred-year-old institution in Bakersfield, I always loved to order the marinated carrots they served with their antipasto setup. The carrots had just the right bite—both in texture and in spiciness. Luigi’s secret was to–Read more
For over 25 years, we had a sign hanging in our kitchen that read, “I love a man with dishpan hands.” I finally retired it when we moved, but Chuck still does a lot of dishes, and he is a happy guy when I can–Read more
With the popularity of “Meatless Mondays” as well as some folks avoiding meat on Fridays during Lent, it seems wise to boost the number of vegetarian meals that are in my recipe box. This recipe for Eggplant in Hunan Style fills that category and is–Read more