Posted originally on 07/30/2012 for Huffington Post Meatless Monday: In a Pickle and Other Tales of Summer Abundance from Chef John Toulze John Toulze thought he knew about seasonality. For more than a dozen years, he’s been executive chef at Sonoma’s premier restaurant, the girl & the fig, and with owner and founder Sondra Bernstein,…
Keep Cool*
I am a bit of a hothead. My husband is not. He keeps his cool. He even eats cool. He likes dill, a cooling herb which he fondly associates with his German grandmother and her weighs-a-ton potato kugel. Digestive and restorative, dill is a nice source of vitamin A, which you need to keep all…
Community Peel and Eat Fava Bean Dip
Moroccans don’t go to supermarkets, they go to the souks. They haggle with the vendors, they study the wares — barrows full of thistly wild artichokes, bins of lustrous purple eggplants, baskets of fresh, fragrant mint, pyramids of dried apricots and figs, pillar-sized jars of spices, piles of grains and dried beans. People cook together…
Spirit House
This photo looks very like the spirit houses I used to see around Asia. There’s usually an image — a portrait or statue of the spirit, whether it’s a god or someone no longer living, and some offerings, frequently oranges. Candles and incense are lit, all of which is done to keep the spirits from…
