Fresh Almonds

Lugs and lugs of freshly harvested Price almonds at Chris Hays’ farmers’ market stand a few Saturdays ago set me off and running on the topic of almonds. So many ways to use them, from simple to complex, savory or sweet, as a background note or featured in a dish. Coming up will be recipes for … Continue reading Fresh Almonds

Spiced Cherries

Piquant and sweet spiced cherries, usually called pickled cherries, are a specialty of southwest France where they make a perfect accompaniment to the renowned cassoulets and charcuterie delights of that region. The combination deftly translates to my own region, northern California, currently a hot bed of innovative salumi, charcuterie, and other bold dishes, and also a major cherry-growing … Continue reading Spiced Cherries

The Whole Cob: Cornmeal and Corn Kernel Pancakes with Corn Cob Syrup

Corn offers a wonder of provender for the household. The husks can be used to wrap foods for keeping them moist during steaming. Fresh, the kernels can be enjoyed right off the cob, added to salads, made into imaginative creamed and gratineed concoctions. Or they can be dried and ground into meal for all manner of … Continue reading The Whole Cob: Cornmeal and Corn Kernel Pancakes with Corn Cob Syrup