Deep, dark luscious cherries. Tart, sweet, rich with balsamic vinegar. Really, do I need to say much more? These are the first cherries of the season on the East Coast. And they got the sexy, royally delicious treatment. So good it makes you want to lick you jam pot clean. It’s your favorite pot in the kitchen, a mass merchandiser’s knock
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First, thanks to everyone who entered the BGSK giveaway. I hope at least a few of you were inspired to get in the kitchen and cook. [Er, and go buy the book, too...] But the congratulations goes to Jeff, of Single Guy Cooking for winning! His tweet won, but, his comment about cooking in his 20s was pretty interesting too:
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Some cookbooks inspire you to dream of cooking; some inspire you to actually do it. Some cookbooks overflow with stories; some brim with ingredients. Some cookbooks zero in on a theme, some let their tastebuds go on a vast adventure. But the best cookbooks? They find a balance. A strong theme, with culinary exploration. Great tales and recipes that work.
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I have a confession to make. One that, as a daughter of an immigrant, people who expect their children to be obedient and proud of their parents, is bad. It’s a food confession and my worst food memories. Perfect for The Peche’s #IACPPP Grand Prize Writing Challenge. Hummus. A simple food, yes? Well, in my world, hummus is more than just chickpeas,
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When I last left you, there was a rather bold statement made. And I hope to prove it to you. Yes, I very much believe that Matt Armendariz puts the treats of childhood to shame. Do you remember those somewhat chalky, icy, not so remarkable fudge pops of your childhood? Or maybe you were the kid yearning for them because
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