Category: Ingredients

Who Knew Rice Was So Versatile?

Yes, I know.  It really was a rhetorical question.  Most people know, rice is the most important staple food for a large part of the world’s human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies.   And I think I’ve recently joined them.  Blame it on Northstar’s rice

Read More

I Have a Thing for Leeks

I don’t know why, but for some reason I love leeks.  As far as I know my mom never really cooked with them so it’s not like I’ve got some wonderful childhood memories tied up with the smell of gently simmering leeks, (like I do with spaghetti sauce.)  They look like big, fat overgrown scallions

Read More

“You’ve Got a Funny Way of Saying ‘That was delicious.'”

Sometimes dinner is just dinner – nothing fancy or extravagant or particularly exciting.  But still, it’s always nice to hear, “That was a good dinner.” Growing up, my mom’s standard way to cook chicken was to put the bone-in breasts in a big frying pan and cover them with a ton of onions and a

Read More

Insert Strawberry Here

I swear strawberries grow like weeds in California.  I drive by several huge fields of them each morning on my way to work.  According to the California Strawberry Commission, (which I didn’t even know existed until about five minutes ago, but they have a really cool thing on their website called the Berry Report which

Read More

International Breakfast Pastries, kinda…

Unless I’m completely hung over or have just finished running 4 miles, I rarely enjoy a big breakfast.  I think breakfast is perfect when it’s nothing more than fruit, a protein (like yogurt, string cheese, nuts or an egg), and a bit of starch – like a piece of toast or a granola bar.  The

Read More

The Well-Stocked Pantry

In just about every good cookbook you’ll find – usually in the introduction – a section entitled, “Staple Ingredients”, “Pantry” or simply, “Staples”.  In short, it’s the list of ingredients cooks should have on hand at all times.  For some cookbooks, like “Indian in 6” it includes ingredients you wouldn’t usually find in my pantry

Read More

Where Did Your Produce Sleep Last Night?

I really can’t remember when I first heard about the farm to table concept.  It could have been three years ago reading “Animal, Vegetable, Miracle”; watching Top Chef or maybe it was just cruising random food blogs.  Regardless, I was taken with the concept and quickly began implementing it at home. For the uninitiated, farm

Read More

Seasonal Bounty: Citrus

According to the United Nations Conference on Trade and Development (www.unctad.org) the term citrus fruit includes several different types of fruits. Although oranges account for about 70% of citrus output, the group also includes small citrus – such as tangerines, mandarines, clementines and satsumas – lemons, limes and grapefruits. And I swear I have about

Read More

A Tale of Two Tarts

I mentioned recently that I have been acquiring kitchen gadgets at an alarming rate and I wanted to share a story about one of them – my new tart pan. I’ve been making “tarts” for years, but really, they were just tart crusts in a pie pan.  They tasted different than a plain ‘ol pie,

Read More

I Heart Pub Food

So while I appreciate fine food and exotic ingredients, at the core my tastes are pretty pedestrian.  In the past, anytime someone has asked me what type of food was my favorite, I was embarrassed to answer, “pub food.”  But really, it’s just comfort food and is there anything better than a good burger, homemade

Read More