Have you been enjoying the abundance of blackberries this month? How do you like to eat them? I'll add them to granola and cobblers, maybe even fold them into muffin batter from time to time. But did you know that blackberries are especially fond of chocolate? These two bring out only the best in each other, and they are one of my favorite summer flavor combinations.
Read MoreHow many of you are like me and almost never, OK never, have fresh oregano on hand? Well, that should change, like today! Go out and buy yourself some fresh figs, fresh oregano, and a really good loaf of sourdough and make this for dinner.
Read MoreHello! It's hump day, so I thought I'd offer you a bright platter of tasty goodness to get you through the rest of the week.
This is a really fun platter to serve to your diners. It's both stunning to look at and fun to eat. There are many strategies I use to keep plant-based dishes exciting and appealing to all, even to skeptical meat-eaters. But the one in particular I always fall back on is making sure I build dimensions of color, flavor, and texture.
Read MoreThis is a Central American staple dish. It shows up in slightly different variations throughout the region. The Blue Zones research revealed that a diet of corn, beans, and squash was primary nourishment for centenarians living in Costa Rica's Nicoya Peninsula. Elsewhere you might find squash swapped out for soft, sweetly fried plantains, or the addition of rice, guacamole, and pico de gallo in Mexico. But there will almost always be beans and tortillas.
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