Flavor First

November 2021
When I told my husband I was developing a vegan Thanksgiving recipe for this month’s blog, he said, “why”? Fair question: since we have a Thanksgiving turkey each year, and we rarely eat vegan food. I had to think for a minute before I could explain the significance of my recipe selection.

September 2021
About ten years ago, I was asked to develop ten recipes using a delicious tart cherry that is often dried, the Montmorency cherry. My project was for ChooseCherries.com, which provides recipes and information about Montmorency tart cherries. 

August 2021
Fruit in a savory dish? Generally, I am not a fan. Fresh strawberries or raspberry vinegar in my salad? Not so much. I know I'm not the only one who feels this way, but sometimes I wonder where or how my food preferences originated. 

June 2021
Exploring ethnic cuisine can be tricky, especially if it entails using unfamiliar ingredients. Thai cuisine is a perfect example because its complex flavors are, in part, attributable to components that are not a part of mainstream American pantries.

April 2021
My husband and I took our first cruise together early last year, before the pandemic ended all travel plans. We chose to visit the Yucatan Peninsula, with stops in Honduras, Guatemala, Belize, Costa Maya and Cozumel, Mexico. 

January 2021
As a chef and dietitian, I am always asked about healthy cooking tips, especially as they relate to weight loss. 

October 2020
The nutty-flavored chickpea, also known as the garbanzo bean, has a cosmopolitan history. 

September 2020
Even though I have lived in California for most of my life, I cannot seem to let go of my Midwestern roots. 

August 2020
I always say the quality of a great recipe is a function of the ingredients you use. Buy the best ingredients you can afford.