The sun shone bright on a recent weekday afternoon, and a soft sea breeze rolled through. The handful of outdoor tables at the Veranda cottage at the San Ysidro Ranch, nicely spread out, were slowly filling up. Lunch was being doled out in synchronized fashion, and by a welcoming staff. The latest foodie offering at […]
Turmeric root has a short season and Her Produce has some beautiful turmeric showcased at the farmers market right now! Run don’t walk to get some of the most effective nutritional supplement in existence. The main component or active ingredient in turmeric that has medicinal benefits is curcumin, and it has had its time in […]
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My seatmate on Alaska Airlines from LAX to Puerto Vallarta was Jeremy, a South African who made his fortune developing software for Wall Street and had become a U.S. citizen. He was traveling with 16 of his best friends to celebrate his 60th birthday in Punta Mita, Mexico. I was heading for a special culinary […]
In many ways, Earth Day is every day at Caruso’s. “We have to follow Mother Nature,” insists Executive Chef Massimo Falsini, who recently steered the oceanfront eatery at the Rosewood Miramar Beach toward its first Forbes 5-Star honor. Caruso’s is also the winner of a coveted One Star rating from Michelin, along with a Michelin […]
Brunch. It’s the perfect meal for when you know the day is going to happen at some point but there is no rush to get there – drifting somewhere past the time of breakfast and maybe on the precipice of lunch and beyond. This magical meal sets the pace and expectations for the rest of […]
This week I am showcasing the insanely delicious dried dates at Flying Disc Farms. These things taste like candy and yet they have so many health benefits! This fruit from the date palm tree is awesome both fresh and dried. These sweet fruits are high in fiber, providing 7 grams in a 3.5 ounce serving. […]
To me there are a few vegetables that I will wait all year for, and some of them happen to be arriving in the market right now! Walking through the market this week I spotted artichokes at Mendoza Family Farms. Artichokes are by far my favorite and have been since I was a little girl. […]
Radicchio Rosso di Treviso – or Tardivo – is an Italian heirloom belonging to the Asteraceae family. The name translates to ‘late’ or ‘tardy’ and is a type of Treviso grown as a late harvest crop. This vegetable has tightly clustered bunches of long and slender leaves and is part of the radicchio family. Treviso […]
Garlic, part of the Allium family and closely related to the onion, chive, leek, shallot, and scallion, has been used in daily cooking in all parts of the world throughout history. It has not only been used as a flavor enhancer, but also to prevent and treat a variety of diseases and conditions. I know […]
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Is there a more exquisite vegetable than the Romanesco? Its geometric patterns are whimsical and, dare I say, too pretty to eat? Milliken Family Farms has this cauliflower-broccoli hybrid, and it is not only beautiful, but it is tasty and full of vitamins and nutrients. This Roman cauliflower hails from Northern Italy and has a […]
The apple is a food synonymous with health: “An apple a day keeps the doctor away!” There are so many varietals now that I have truly lost count, but what I do know is that the apple in all its many forms and varieties is delicious. Crisp, tart, sweet, sour, juicy, red, green, yellow, pink, […]
What does pizza and punk have in common? Maybe more than you think! Both can be cheap and fast, but also contain the potential to have lots of substance. There’s attention to the ingredients. It seems simple, but all put together, it can be something powerful and moving. And tasty… depending on what punk shows […]
The Brussels sprout, such a unique vegetable that many have a love/hate relationship with, even appearing on the ‘most hated vegetable list’ year after year. Brussels sprouts are a bitter vegetable in the cruciferous family. Named after Brussels, Belgium, where they were first thought to be cultivated in the 16th century. The very thing that […]
Chef Johnny Vee stood in his test kitchen, welcoming a dozen students to his “New Mexico Combination Plate” class and trying to explain how the list of dishes we’d be preparing had grown so-o-o long. “I don’t smoke pot,” he said, “but it looks like it – like I’m going, ‘Maybe we should make enchiladas. […]
