to explore California. This past weekend my husband bundled me into the car, entirely too early for a race in San Juan Bautista – about two hours drive from San Francisco. I told him I wanted to discover more of this fair state I call home, and he took me at my word. I...
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Cumin is one of those spices, that grows on me; the more I use it, the more I appreciate its versatility – it adds a depth of flavor to the dish that I love, but without the astringency that coriander can add. Even my so called “spice adverse” dinner companions appreciate its contribution to...
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I love to travel and frequently collect cookbooks from my destinations. However, sometimes I get into trouble when a recipe calls for ingredients and I have no idea of the American equivalent. Sugar is one ingredient that I’ve had this problem with frequently, so I decided to investigate the differences. I suspect part of...
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A topic smoldering in the back of my mind for some months as I’ve seen variations on this theme for months because of numerous holidays. When is bread more than bread? Or perhaps a bit more generally, when do baked goods serve a higher purpose? I’ve unearth a few instances, and I am sure...
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Halloween is fast approaching. I know because I just spent a few days with my niece and I got the details on this much anticipated holiday from her costume (a garden fairy) to the fact that old people do not wear costumes (she’s four). She informed me of this sad fact when I asked...
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Ask people what food typifies San Francisco, and you’re bound to get some different answers but I’m willing to lay down money that in the top 5, burritos make the cut. If you have never had a San Francisco burrito, I can understand your confusion, but for those of you that have experienced an...
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In a recent bout of Mexican cooking (I go through periods, I just wrapped up a long stretch of Italian). I encountered, or more specifically, paid attention for the first time to the ingredient – avocado leaves (hojas de aguacate). In most cases, they list this ingredient as “optional”, but I had to wonder...
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When I attended a Yucatan cooking class in Mexico, the chef informed us that oregano was a foundation spice in many of the dishes we were to prepare, he further admonished us that we needed to use only Mexican oregano and not the Mediterranean Greek variety. Huh? Where I grew up, oregano is oregano is oregano. But...
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Easter is a few short weeks off, but it feels right on time with the cherry blossoms in bloom. The daffodils and tulips abundant in all their colorful glory, defiantly standing tall despite the blustery winds that streak around corners with surprising force. But those gusts are required to have the kites streak through the sky like missiles. ...
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Annato and I are old friends, having been introduced by our mutual buddy, Wisconsin cheddar cheese, which as you may know, owes its sunny yellow disposition to annato. This practice of coloring cheese started as early as 1860, and the orignial intent is unknown; English cheese maker Joseph Harding stated “to the cheese consumers of London who prefer an...
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