Flavor First

September 2022
While most of my recipes are now in electronic form, I still have my trusty wooden recipe box, comprised mostly of old familiar recipes from family and friends. And now that September’s upon us, comfort food and hot hearty meals come to mind.

August 2022
When I travel to a new country for the first time, I always prepare by familiarizing myself with their cuisine. I spend more time than most people I know reading menus. Having researched local dishes before I arrive helps me narrow down the choices.

May 2022
Traditionally, Ratatouille is a slow simmer of sweet onions, peppers, eggplant, zucchini and tomatoes with garlic and herbs, melting into a stew. This chilled interpretation adds a hint of smoky flavor from roasted peppers and a fresh zing from grated lemon peel.

April 2022
 The first time I tried cooking a frogged chicken, I was amazed at how easy it was to cook the chicken so perfectly. And the cutting technique is relatively simple.

March 2022
The vibrant colors of spring produce (lettuces, herbs, peas, carrots, baby peppers) bring excitement and fresh flavors to our tables after months of hearty winter fare.

January 2022
While Hatch peppers have a short summer season, they’re now available dried year-round so that you can indulge in their unique flavor any day of the week. This scrumptious stew features dried Hatch peppers, and it’s perfect for lunch, dinner or a Super Bowl party.

November 2021
When I told my husband I was developing a vegan Thanksgiving recipe for this month’s blog, he said, “why”? Fair question: since we have a Thanksgiving turkey each year, and we rarely eat vegan food. I had to think for a minute before I could explain the significance of my recipe selection.

September 2021
About ten years ago, I was asked to develop ten recipes using a delicious tart cherry that is often dried, the Montmorency cherry. My project was for ChooseCherries.com, which provides recipes and information about Montmorency tart cherries. 

September 2020
Even though I have lived in California for most of my life, I cannot seem to let go of my Midwestern roots.