I just came back from a week of blissdom at the famous Rancho La Puerta spa in Tecate, Mexico, where they’re known for their invigorating hikes and healthy, low-calorie, mostly vegetarian gourmet meals. It’s a place where you go to recharge, restore and get back in touch with how wonderful nourishing food tastes and [...]View Post →

The only reason I’m going to show you how to dice an onion is that I was an embarrassingly advanced age (relatively speaking) before I finally figured it out myself. And I want to share that with humanity! I don’t want you to be clueless like I was for so many wretched years.   Start [...]View Post →

  It’s Memorial Weekend, and do you know what that means? Time to lounge at the pool and hang out by the BBQ. We’re grilling this entire weekend; the weather is perfectly straddling between warm and hot (when it gets hot we jump in the pool … when it gets warm, we EAT!). This week, [...]View Post →

Have you ever tasted Hollandaise Sauce, and I’m not talkin’ the stuff in the paper packet? It’s dreamy. It’s a triumph. And it’s made with a lot of butter. Hollandaise sauce begins with a lemon juice and butter base, and is emulsified with the addition of egg yolks. Hollandaise is the chief ingredient in Eggs [...]View Post →

Here’s how I make chocolate curls. I put them on pies, cakes, and ice cream sundaes. They make me feel frilly and fancy. Try them sometime!     Grab some Crisco and some semi-sweet baking chocolate. (Any brand will do, and you can even use semi-sweet chocolate chips if you’d like!)     Place three [...]View Post →

  Stock is an essential ingredient and a secret to great cooking. A good stock is necessary to make soups, sauces, gravies (among many other things) that really shine. Sure, you can grab a box or can of “stock” or broth from your local grocer, but it seriously pales in comparison to the real thing. [...]View Post →

Maybe you’ve passed by pomegranates in the grocery thinking they’re much too exotic and pricey for your tastes. A couple of years ago, I found my friend Sallie munching on the bright red arils, or seeds, from the pomegranate. Since I’d only used pomegranate juice in teas and recipes, I talked to her for a [...]View Post →

  I love my guac! And if a big bowl is in front of me with fresh tortilla chips, I can eat the entire thing in one sitting. Just don’t expect me to share any of it! To make a big bowl of guacamole (I love saying that word), you have to start with lots [...]View Post →