Fall

When my latest edition of Bake from Scratch magazine arrived, this was the first recipe I wanted to bake. In fact, I was eager to give it a try as it was exactly the kind of sweet treat we enjoy. It is such a hit…

Fond memories of my trip to Mexico this spring still loom large, especially recalling the many flavors we feasted on during time in Oaxaca and Mexico City. With thanks to my friend Ruth Alegria who conducts culinary adventures in Mexico City and beyond, we knew…

St. Patrick’s Day is just around the corner and the American tradition of corned beef and cabbage will be making an appearance on our table. I say “American” tradition as I’m told this dish isn’t served at Irish homes on the holiday. Growing up my…

It is never too soon to be proactive about your health and longevity! As we ring in the New Year, many of us have considered healthy lifestyle goals and the meals we consume are a large part of it. The Blue Zones of the world…

Four generations in my family look forward to these cookies when persimmons are at their peak season. That’s now, conveniently coinciding with cookie season! The recipe is one from the late-70’s or early-80’s judging from my handwritten recipe card. The photo is from my mom’s…

Any trip to Napa for me includes a stop at the Rancho Gordo retail store. A recent trip with friends resulted in a stop to the shop that includes many other products in addition to their vast variety of beans. I came away with six…

These cookies are super soft, mini cakes really. They’re like that tender, fluffy top of a cupcake that’s the best, first bite. If you’re a fan of soft cookies, try these for your pumpkin-spice season! Truth be told, my favorite is a crisp cookie. One…

Sheet pan cooking is popular for good reason – it’s easy and an effective way to get plenty of tasty food cooked fast. This is my go-to method for roasting vegetables, this time with purple potatoes that have recently been available at my farmers’ market.…

When in Spain, pan con tomate is eaten throughout the day – breakfast through tapas time. The dish is simply grated, fresh tomato on toasted bread; with a rub of fresh garlic, a splash of extra-virgin olive oil, and a sprinkle of salt for additional…

By now you’ve rightly noticed I am a huge fan of Spanish food. It started in the late-90’s when I had a two-week work assignment based in Madrid and environs. I was an immediate admirer of the foods after feasting on all manner of dishes,…