Bought some golden beets the other day. Not exactly a big fan of the humble beet. Though, from time to time, I buy them with the notion that they will start to grow on me. Typically, beets sit in my fridge until I’m out of everything else. Thereafter, they get the standard treatment — roasted … Continue Reading
There was a recent New York Times article entitled Breeding the Nutrition Out of Our Food. In the words of the Greek physician Hippocrates, who proclaimed them nearly 2,500 years ago (clearly ahead of his time), “Let food be thy medicine and medicine be thy food.” Sadly, studies published over the past 15 years indicate … Continue Reading
Am an equal opportunity eater. While I don’t subscribe to any particular diet, I like to incorporate elements of each (be it raw, vegan, vegetarian, pescatarian, flexitarian, or full-blown carnivorous eating) into my cooking repertoire. Am intrigued by raw desserts, which blend all sorts of wholesome ingredients — nuts, seeds, dates, pure maple syrup, … Continue Reading
I’ve had a busy (but productive) couple of days in the kitchen… Wild Alaskan sockeye salmon season has arrived! The sockeye run in Alaska from late-May to early- August. Check out this cool photo of a hungry bear (and this one too). Sockeye salmon’s naturally rich and stunning shade of orange is a feast for … Continue Reading
I have a weakness for fresh fava beans, which reach their peak between May and June. Only then, are they young and so very smooth and buttery in texture. After that, fava beans tend to get starchy and lose their tenderness. So, once a year in the spring, I indulge. And then, patiently wait for … Continue Reading
