STORY Early last spring, when Sean was finishing his doctoral thesis, I went to Rochester to take care of him. Naturally, we were both quite busy (since finishing a thesis is a bear!), and I didn’t have a lot of […]
STORY I’m often inspired by Saigon Cafe. I’ve featured at least two recipes inspired by them (my Pork with Rice Vermicelli and Chicken and Mint Salad). I’ve waxed poetically about why you should go there (Go there now!). But I […]
Reader, as you know I get excited about a lot of seasonal foods, but perhaps the food I am most excited to feature this year is the Haitian mango. Why? Because this mango and I have a history. Our love […]
STORY I found this recipe in a magazine and thought it was so simple it was a near perfect holiday appetizer. But of course I made few changes. đŸ™‚ The mint enhances the crispness of the pear and smooth taste […]
This is a delicious, quick and nutritious breakfast. It takes just 6 minutes to assemble, which is just a couple minutes more than the instant variety. And it’s so much better!
STORY In the spring and summer when the Farmer’s markets are in full swing I always have so many fruit and vegetables I’m always devising ways to eat them. One of my most recent and favorite discoveries came from a […]
STORY I love strawberries, but it takes me forever to finish a pint, and by the end of the week, my strawberries are mush. They, bless their little red hearts, are a fruit that’s meant to be eaten quickly (or […]
Just returned from the market with more berries than you can eat in a week? Why not freeze a few? To freeze berries you’ll need: 1Â colander 1 baking sheet or small tray (if your freezer is tiny) 1 freezer Ziploc […]
Because I am not a wealthy girl, I’ve been quite sensitive to the drastic increase in dairy prices. A half gallon carton of organic milk in my area costs $3.99. And I soon noticed that my favorite smoothie was $2.25 instead of $1.50. I know it’s just $.75, but toward the end of the week $.75 a day added up. (That was more than the cost of a burger or a glass of wine!) This seemed unjust to me, and so I made the decision that I could make my own yogurt, and that would make my smoothies a lot cheaper. When I don’t have time to make my own yogurt, I use Stonyfield Farm’s. Either way, I still save enough to enjoy a glass of wine with friends at the end of the week.
This Christmas, I entertained very few carnivores, so I needed to prepare dishes that appealed to vegans and meat-lovers alike. Behold, the citrus, mint, and cilantro salad! A hybrid of Eastern and Western cuisine, this recipes marries flavors from Florida to South Asia. Citrus is at the peak of it’s season in the winter months, and when you combine mint, cilantro, peppers, and Mirin (a sweet rice wine, used as a condiment in Japanese cuisine) it makes for a fresh, mouth-watering, and spicy treat.