Tepary Beans with Salsa Verde

Tepary Beans with Salsa Verde

After a copious brunch, take this winding path behind the Loews Ventana Canyon Resort to take in a skyful of Saguaro, clouds and water.    

(Includes a recipe for Tepary Beans with Salsa Verde)

Continue reading

Natural Easter Eggs

Natural Easter Eggs

  Natural Easter Eggs by Christa Montgomery   Every time I cut into a beet and see the rich red color, I think about how great a dye it would be, and with Easter around the corner, I wondered if I could dye eggs with all-natural colorings, including beets. After reading a few online articles, I decided that the candidates for natural ...

(Includes a recipe for Natural Easter Eggs)

Continue reading

Lemon Raspberry Rolls

Lemon Raspberry Rolls

  I love these sweet and tart Lemon Raspberry rolls, flecked with vanilla bean and drizzled with lemon sugar.  I tried them at a coffee shop in Anchorage and was pleasantly surprised to discover that they were lovingly made by a fellow Southerner.  ANNA THOMAS, from South Carolina, bakes everything from maple-bacon biscuits to dark chocolate ...

(Includes a recipe for Lemon Raspberry Rolls)

Continue reading

Passover: From Russia, with Love

Passover: From Russia, with Love

Editor’s Note: This is a guest article with photos by Blair Chavis*. Food is integral to nearly every Jewish holiday, but when Passover arrives, food plays a leading role. The eight-day holiday, which begins tonight, kicks off with two epic dinners called Seders the first two nights.  Families sit around a large table and read aloud ...

Continue reading

Eda’s Chicken Soup with Matzo Balls

Eda’s Chicken Soup with Matzo Balls

“My grandmother Eda didn’t write down all of her recipes. My mother shadowed her through demonstrations and wrote them down, trying to interpret bowl-fuls, scoops, and pinches. Ironically, when I tried translating my grandmother’s recipe with my mother, it appeared my mother still relies on some of these measurements. Regardless, Eda’s soup is still legendary…

(Includes a recipe for Eda’s Chicken Soup with Matzo Balls)

Continue reading

Book Giveaway: WHERE THE PEACOCKS SING by Alison Singh Gee

Book Giveaway: WHERE THE PEACOCKS SING by Alison Singh Gee

Enter to win the new memoir by Alison Singh Gee.  Isn’t the cover gorgeous? Amy Tan, author of THE JOY LUCK CLUB, writes: “Alison Singh Gee is a raconteur with deadpan humor and a shining purpose.  We gladly enter her ever-changing adventure in India–a glorious life of former expectations freed by the unexpected.”   Ever wonder what it ...

Continue reading

Root Vegetable Tagine with Preserved Lemon and Olives

Root Vegetable Tagine with Preserved Lemon and Olives

My quest to eat more plants is in full swing.  Here are some of our favorite vegetarian recipes from this past month: Pasta with Butternut Squash, Sage, and Pine Nuts from the Kitchn Corn Cakes with Tomato Avacado Relish from Annie’s Eats, originally from Sara Foster’s Southern Kitchen Tofu Tikka Kebabs from Meatless Celebrations Variegated Spiced Latkes, topped with ...

(Includes a recipe for Root Vegetable Tagine with Preserved Lemon and Olives)

Continue reading

WHERE THE PEACOCKS SING by Alison Singh Gee

WHERE THE PEACOCKS SING by Alison Singh Gee

  Here’s a peek into Alison Singh Gee’s new book, and check out Hoti Lal’s top-secret recipe for the best chai on the planet. Namaste and enjoy!  And don’t forget to enter to win a copy.     Fear of Flying I never knew peacocks could fly. I never knew they could do much of anything. As a child growing up ...

Continue reading

Chai for Two

Chai for Two

This recipe accompanies an excerpt from Alison Singh Gee’s book, Where the Peacocks Sing: A Palace, A Prince, and the Search for Home.  

(Includes a recipe for Chai, Indian Spiced Tea)

Continue reading

Preserved Lemons Recipe

Preserved Lemons Recipe

These can be made in any size jar, just be sure to sterilize it first.  Use about 1 tablespoon salt per lemon. Don’t be afraid to push the lemons into the jar, squeezing out the lemon juice, and leaving enough room at the top for additional salt and lemon juice to cover. Recipe and Photos…

(Includes a recipe for Preserved Lemons Recipe)

Continue reading

Preserved Lemons

Preserved Lemons

  Guest Post by Jennifer McGovern, R.D.   I love preserving food: jams, jellies, pickles, you name it. When I read about preserved lemons last year, I jumped at the chance to make some.  It was so easy–just lemons and salt. It made me happy to cram the bright yellow fruit into a jar, accommodating them in my ...

Continue reading

Roasted Turmeric Cauliflower with Potatoes and Golden Yogurt Recipe

Roasted Turmeric Cauliflower with Potatoes and Golden Yogurt Recipe

Turmeric, known for its anti-inflammatory properties among other healing powers, is a wonderful spice to add to your repertoire.  A dusting of powdered turmeric, also known as “Indian saffron,” adds color as well as a light peppery flavor to dishes.  This turmeric-laced vegetable salad is one of many recipes I’ve developed for

(Includes a recipe for Roasted Turmeric Cauliflower with Potatoes and Golden Yogurt Recipe)

Continue reading

Bulgur Salad with Golden Raisins Recipe

Bulgur Salad with Golden Raisins Recipe

I like to make a big bowl of some type of whole grain salad early in the week and keep it in the refrigerator for an easy lunch or a mid-morning bite after a work out.  Bulgur, wheat berries that have been parboiled then dried and cracked, makes for delicious cold or warm dishes and…

(Includes a recipe for Bulgur Salad with Golden Raisins Recipe)

Continue reading

Fruit Gelées Recipes

Fruit Gelées Recipes

Fruit gelées or pâte de fruit offer small bursts of concentrated flavor. They’re often served as mignardises or pre-dessert in French restaurants.  I think they’re perfect with afternoon tea or as hostess gifts.  Guests always ooh and ahh when you present them at the table and although they look time-consuming, the active time is really…

(Includes a recipe for Fruit Gelées Recipes)

Continue reading

Burrata Salad with Tomato and Basil

Burrata Salad with Tomato and Basil

It’s almost March, not quite winter and not nearly close enough to spring, but I wanted something light and beautiful yet fully satisfying for a simple lunch while editing at my desk.  Burrata is a fresh ball of cheese, so heavy and yet delicate in the palm of the hand; it’s not unlike balancing a…

(Includes a recipe for Burrata Salad with Tomato and Basil)

Continue reading

American Kobe Beef Poke Recipe

American Kobe Beef Poke Recipe

American Kobe Beef Poke at Ko Restaurant, The Fairmont Kea Lani, Maui. Recipe kindly shared by Chef Tylun Pang, Ko Restaurant. Photo by Kim Sunée for kimsunee.com. Poke, Hawaiian for “to slice or cut,” usually consists of raw fish with soy sauce, chile peppers, seaweed, and sesame; this is Chef Pang’s beefy take…

(Includes a recipe for American Kobe Beef Poke Recipe)

Continue reading

Mardi Gras, Tutus, and King Cake

Mardi Gras, Tutus, and King Cake

Mardi Gras, Tutus, and Homemade King Cake Guest Post by Christa Montgomery.     When I was a little girl, I wanted to be an artist and live in Paris.  Funny, looking back, I wasn’t too far off the mark; for me, living in New Orleans and baking delicious French pastry comes pretty close. I have this vivid memory ...

Continue reading

Galette des Rois Recipe: Almond-Filled French King Cake

Galette des Rois Recipe: Almond-Filled French King Cake

Photos, text, and recipe by Christa Montgomery. Two important ingredients make up the French Galette Des Rois – flaky, buttery puff pastry and rich crème d’amande, a delicate filling with almond meal as the shining star. I adapted my recipe from the wonderful blog, Chocolate and Zucchini.  As for the puff…

(Includes a recipe for Galette des Rois Recipe: Almond-Filled French King Cake)

Continue reading

Hawaiian Chef Tylun Pang and the Taste of Home

Hawaiian Chef Tylun Pang and the Taste of Home

“If you don’t have a home, you at least have your culture and your food and no one can take that away from you.” –Chef Tylun Pang     It took Hawaiian-born Chef Tylun Pang a journey around the world to understand that where he belonged was right where he started.  At the age of 15, Pang learned to ...

Continue reading

Creamy Roasted Eggplant and Onion Dip

Creamy Roasted Eggplant and Onion Dip

Roasting eggplant and onion together makes for a luscious combination that satisfies as a snack or salad.  For color and a flavorful crunch, top with fresh pomegranate arils.  In summer, add fresh chopped tomato and cucumber.  This is a recipe I originally made for Sukhi’s.

(Includes a recipe for Creamy Roasted Eggplant and Onion Dip)

Continue reading