Representing Spain and more specifically Catalonia, here is my dish for the BloggerAid Changing the…
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Continue reading about XATÓ, a Catalan typical dish for the Culinary Olympics 2010
These shell shaped pasta are called Galets here in Catalonia. They are the pasta we throw…
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Measurefree is a word I sort of backed into–and not too sure that I really like it. Sort of sounds like sugarfree or some other semi-hysterical pronouncement that advertisers crank out complete with caps, boldface, and a string of exclamation points.
Whatever the word, the concept of the measurefree kitchen and garden is what rocks my [...]
Continue reading about Thoughts on a Measurefree Life–and Ian McEwan’s Hearty School
I got this recipe from Caterina, an old friend of mine that I still keep since we were 6 years old….
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Continue reading about Orange Carpaccio in a Salad. And Friends will be Friends!
Who better than to take cues for economizing than the Thais. For centuries these creative southeast Asian cooks from have used local, seasonal ingredients and a flair for building flavor right in the bowl to regale eaters far and wide. Americans, in particular, have fallen in love with Thai food with it’s enticing balance of [...]
Continue reading about Cooking for the New Economy, Thai-Style
Who says tabouleh must always be made with bulgar wheat and the requisite parsley and mint. Surely not a creative cook who understands grain salads. Ditto for Spring Salad on a Theme of Radishes and Jicama from Cooking Beyond Measure. No need to start with spaghetti squash if there’s a pot of quinoa all cooked [...]
Fairy tales are such a wonderful inspiration source. The Little Red Ridding Hood was one of my…
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Continue reading about Is Little Red Ridding Hood lost in the WOODS? Click it!