Flavor First

November 2022
Many of us are busy planning our Thanksgiving recipes and menus. Some of us use the same tried and true recipes each year, so we are ready to start shopping, at least for the non-perishable ingredients we will use.

October 2022
When I attended a sixteen-month culinary school, 25% of my training was in pastry. I had always enjoyed baking, but growing up in the Midwest, I was exposed to basic mainstream ingredients.

September 2022
While most of my recipes are now in electronic form, I still have my trusty wooden recipe box, comprised mostly of old familiar recipes from family and friends. And now that September’s upon us, comfort food and hot hearty meals come to mind.

August 2022
When I travel to a new country for the first time, I always prepare by familiarizing myself with their cuisine. I spend more time than most people I know reading menus. Having researched local dishes before I arrive helps me narrow down the choices.

July 2022
This spring, we spent a heavenly month in Portugal. Since dining is our favorite pastime, we couldn’t have selected a better location. We absolutely love every form of fish and seafood.

June 2022
Quinoa, in general, is one of the most diverse sources of nutrients you are likely to find in the plant world. 

May 2022
Traditionally, Ratatouille is a slow simmer of sweet onions, peppers, eggplant, zucchini and tomatoes with garlic and herbs, melting into a stew. This chilled interpretation adds a hint of smoky flavor from roasted peppers and a fresh zing from grated lemon peel.

April 2022
 The first time I tried cooking a frogged chicken, I was amazed at how easy it was to cook the chicken so perfectly. And the cutting technique is relatively simple.

March 2022
The vibrant colors of spring produce (lettuces, herbs, peas, carrots, baby peppers) bring excitement and fresh flavors to our tables after months of hearty winter fare.