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

Seared Flank Steak with Brown Rice, Dipping Sauce, and Chop Sticks

Sometimes an object, as much as a food, can be the inspiration for a dish. Such was the case with these beautiful chonta wood chopsticks from Ecuador. They were a gift from my cousin, Gary Jenanyan, Executive Chef for the maritime partnership of Lindblad Expeditions and the National Geographic Society in the Galapagos Islands region of … Continue reading Seared Flank Steak with Brown Rice, Dipping Sauce, and Chop Sticks