I have just returned from my travels in Istanbul and other parts of Turkey. Even with its hot climate, crowded conditions, and noisy markets, the abundance of local and regional food choices and the connection...Read More
A large, stately, 75-year-old mulberry tree lives in my garden. Twelve years ago, I planted a rambling rose at its trunk to rise up to levels most roses cannot go. I supported the prickly ramblers...Read More
My garden is one of my greatest teachers. At this point in the summer, it is lush and overgrown from all the rain we’ve had these last months. No matter how much weeding I do,...Read More
Ingredients: Roasted root vegetables have become my fall and winter mainstay. There’s nothing like the earthiness of roasted root vegetables to ground your energy and keep you warm on cold blustery days. I’ve discovered that...Read More
Ingredients: 1 pound firm tofu, crumbled 1/4 cup sun-dried tomatoes, soaked in hot water and drained 1/2 cup pitted black olives, rinsed in water 1/4 cup capers, rinsed in water 3 cloves garlic, peeled and...Read More
Ingredients: 2 cups cooked or canned black-eyed peas, drained 1 small red onion, diced 2 cloves garlic, peeled and minced juice of 3 lemons 3 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly-ground...Read More
Ingredients: 2 medium onions, diced 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil Mineral Broth or water 4–6 cloves garlic, minced 2 potatoes, peeled...Read More
