Food, Photography and Bon Mots
Cooks should have a whole lot of respect for fennel. According to Greek mythology, Prometheus used a large stalk of fennel to carry fire from Mount Olympus to earth. But, alas, while fennel is a popular ingredient in Italian and Indian cuisines, it is…
I’ll confess right off. Eggplant and I have a rocky relationship. It’s not because eggplant isn’t Robert-Redford handsome. Just look at that smooth skin and that sensuous coloring. It’s also not because I don’t try. I do. I just have trouble finding stellar recipes that…
It is the Christmas season here in Huntington Beach. I know that because my local Costco has Christmas trees for sale. Seems a tad early to me, but there is some research that holds that people who decorate early for the holidays lead happier…
Mark Twain wrote that “A cauliflower is nothing but a cabbage with a college education.” Funny. Think about it. Cauliflower: B.A., M.A., Ph.D.–and that is just one of those plain vanilla white cauliflowers. Who even knows how many degrees one of those splendid romanesco cauliflowers…
It hasn’t worked for me with kale or spirulina, but I’m willing myself to love eggplant. As you know, if you have been reading this blog, eggplant and I have a fraught relationship–a bit like Donald and Melania. Eggplant recipes, especially ones that tout their…
Brussels sprouts. Yuck! Over the years, bitter little brussels sprouts and I have not been close. Sure, we hung out together a few times. Sure, I oogled the little green brussels in the bins at Sprouts and picked out the most handsome ones to…
It is overcast, drizzly and gloomy in Huntington Beach today. Cooking weather! My good friend Sarah is an Ina Garten devotee. Well, actually, she is an “Ina ♥ Jeffrey” devotee. Show Sarah a good romance and she’s hooked. Connect the romance to good food…
I’m in love with this dish. What’s so special? First, it is a gratin. What is not to love? Second, it has hints of lemon and thyme–a flavor combination that elevates just about any dish in my opinion. And, then, there is the cheese–the…
