The Loveliness of Limes, in Three Verses with Recipes

The first verse is about Avocado Lime Cream. It’s early March and, odd as it may seem, both avocados and limes are in season. So are shellfish. Here’s a sneak preview of a way they’re put together in my next cookbook, Bold (co-authored with Susanna Hoffman, Workman, November, 2013). We developed the recipe as avocados and … Continue reading The Loveliness of Limes, in Three Verses with Recipes

Romancing Summer IV: Stuffed Peppers with Zucchini Yogurt Salad

Stuffed summer vegetables, a staple of pan-Mediterranean cuisines, are an integral part of my food life, and one version or another appears in almost all of my cookbooks. The ones I grew up on, made by my mother to my Armenian father’s specifications, had the stuffing as lamb and rice. Bell peppers and zucchinis were featured … Continue reading Romancing Summer IV: Stuffed Peppers with Zucchini Yogurt Salad

Romancing Summer I: Grilled Pizza with Pickled Onions, Arugula, and Squash Blossoms

My romance with pizza was sparked in a small trattoria in Parmigiano, Italy, where I had my first Italian version. It was with ham, artichoke hearts, and melted cheese. A revelation: there was no tomato. I don’t remember the cheese, but it was gooey and stringy, so certainly more than just Parmesan.  Memory has faded, … Continue reading Romancing Summer I: Grilled Pizza with Pickled Onions, Arugula, and Squash Blossoms

Rhubarb Compote with Rosewater and Balsamic Vinegar

A box of wild rhubarb from my long time friend and sometimes co-author, Susanna Hoffman, prompted a cooking rendezvous with the tart, succulent vegetable cum fruit. On her Colorado Rocky Mountain property, she has six large patches of the odd chenopodium, whose far flung relatives include amaranth, spinach, epazote, and quinoa. Each May and June, like … Continue reading Rhubarb Compote with Rosewater and Balsamic Vinegar

Fresh Pickles, No Waiting

I’m an avid pickler, must have some on hand at all times. After years of “putting by” in sealed jars, I have turned away from that chore and now prefer fresh pickles. There’s no need for processing the jars to store on the pantry shelf nor

Beware the pickle poltergeist! The jar of cucumber pickles on the right was full to start with, but next thing I knew, it was only half full when it was time to shoot.

for lengthy resting in the frig while they cure. They are ready to serve within the next day or two. To that end, I have developed the following “magic brine” Continue reading “Fresh Pickles, No Waiting”