These savory shortbread cookies would be right at home on your cheese board where I’d also nestle a few roasted almonds nearby. We enjoy these from lunch time to cocktail time, anytime the mood strikes. And their salty-sweetness goes dangerously well with a flute of…
This is my version of a German-style peach kuchen. My recipe is written on a three-by-five inch recipe card in a penmanship style I abandoned decades ago. All to say, I no longer recall the origin of this particular recipe to give it proper acknowledgement.…
Farmers markets have practically been screaming this combination for a quintessential summertime frittata. There are so many interesting squashes from which to choose, but using zucchini brings a bright color contrast to the eggs and corn. Use this recipe as a guide and make substitutions…
Every summer we are gifted with a generous quantity of plums from our neighbors’ tree. It was planted by previous owners, so we’re not sure of the variety. We only know the tree is older and the plums are abundant, delicious, and juicy! So for…
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…
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…
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…
And by “anytime” I mean morning, noon or night. This cake is equally enjoyed as a breakfast sweet, mid-afternoon coffee or tea pick-me-up, or dinner’s dessert! Technically zucchini is a fruit since it grows from the flower of a plant and contains the seeds for…
Now is the perfect time when ratatouille ingredients are abundant at our markets. Every year, late summer into early fall, versions of zucchini, eggplant, and tomato dishes appear on our table for breakfast, lunch and dinner. We enjoy ratatouille as a versatile accompaniment to…