The first time I made these “foolproof” biscuits, I followed the original recipe for Strawberry Drop Biscuits from New York Times Cooking. They were a winner and I’ve kept the recipe for repeat versions. Jerrelle Guy’s recipe encourages switching up the fruit, using other berries…
Spring green is the theme for this quick salad that announces much-awaited spring vegetables. After so . many . months of kale, collards and broccoli, sugar snap peas at the farmers market signal a big shift in what we’ll have on our plates for the…
Easy enough for a weeknight dinner, these curry cod fish cakes do not skimp on flavor nor appealing presentation (If I say so myself!). Truth be told, we have a version of cod fish cakes on a regular basis. Curry flavors are near the top…
It’s still soup season, although it’s fair to say soup is welcomed pretty much the year round here in the Bay Area. We’ve had record cold days lately and we’re enjoying this simple and satisfying soup, especially at lunchtime. We enjoy it for lunch since…
Fortunately, my pantry is usually well-stocked with baking essentials. Growing up in a family in the restaurant and grocery business, I know the importance of having back-ups on basic ingredients. This month’s recipe was developed during the omicron surge, so my pantry has come to…
Brrrr – This winter is especially chilly, often with a daily temperature range from the high-30’s to high 40’s on several days running. Snow atop the Bay Area’s highest peaks also attest to this fact. This soup can come together using ingredients you may already…
Many may not be familiar with kumquats, a petite jewel of the citrus family, where the entire fruit is consumed in one delicious bite of sweet and tart. About the size of a grape, the entire kumquat is eaten including the skin, which is actually…
Every spring I eagerly anticipate the arrival of strawberries at my favorite farmers market vendors. It takes a lot of restraint to skip them the first couple of weeks when they look under ripe with white shoulders and ruby tips. Perhaps the farmers are as…
Spring brunch time is nigh, and this “strata” features the classic pairing of ham and sweet potatoes. Technically the method here doesn’t layer the ingredients, thus a strata, but over the years I’ve found the layering process doesn’t make a big difference in the end…
I’ve been on a bit of a scone binge recently, ever since I made a batch of my cream scones with homemade lemon curd from my backyard harvest of three trees. Scones in winter are an easy, one-bowl creation with basic ingredients many of us…