Flavor First

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.

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

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.

May 2021
The greatest treasures of the sea are not buried. Some of Mother Nature's unrivaled riches are cloistered in frosty ocean waters; plump and glistening salmon, mackerel, and herring. 

One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and has written several NYT bestselling cookbooks...

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. 

March 2021
La zuppa, il brodo, la minestra – there are lots of ways to say soup in Italian.