Collaboration is essential to us. It has always been a huge part of me, especially when it concerns food. Whether it is a new dish or a classic, a forgotten ingredient or a fresh discovery, it is the coming together in a global community that I truly relish.
Recipes
My introduction to oysters was in Hong Kong on my 16th birthday. As a teenager you feel “the world is my oyster!” Little did I realize the oyster would become a huge part of my world.
Of the amazing regional cuisines in France, Provence stands out as a favorite. And from the provincial capital of Marseille comes a well-known, and sometimes under-appreciated soup.
Summer is just around the corner. That means firing up the grill for a summer barbecue. If you are the designated “grill master” in your family or neighborhood, here’s an idea that may inspire you…consider an Indian barbecue.
We all think of Spring as a time for “cleaning”. But I like to think of it as a time for “cleansing”. A refreshing re-start to welcome the new season.
I am inspired to do something fun and fresh this Easter; to play with some alternative ways to enjoy our Easter meal and celebration. I call it “Easter Lite”.
All of us leave a remnant as we impact our own communities. It is that trace, that thread, which I look to uncover. There are always possibilities for discovery of my own hidden potential.
Exploration should present a sense of the surreal. I certainly experienced moments of marvel and awe during my week in Marrakech.
How’s your relationship with the aubergine (“eggplant”)? Each of us likely has had a love/hate relationship with the aubergine over time. But there is much more to this versatile vegetable…
I recently had the pleasure to co-host another online session of Vegan-Vegetarian Kitchen, produced by Healing Our Earth. The experience could best be described as sharing the art of nourishment.