Nothing beats the aroma of homemade bread emanating from the kitchen—unless it’s the taste of the bread once it is out of the oven and ready to be sampled! The return of gray skies and rain to our Sacramento area invites even the busiest person to spend a little time in the kitchen creating the aforementioned delights. Continue reading
This delectable Mediterranean soup, adapted from a recipe of Joyce Goldstein, is both exotic and easy to make. You can use leftovers (rotisserie chicken or turkey and 2 cups of leftover white or brown rice) to prepare it very quickly. Continue reading
It is always a treat to discover new ways to cook favorite foods and in his appetizing cookbooks Israeli-born London restaurateur Yotam Ottolenghi provides many such opportunities. From PLENTY here is a new way to prepare cauliflower requiring a minimum of effort to produce a marvelous mix of flavors and textures and a stunning array of colors. Continue reading
For some people it may seem a bit early to think about what to serve at the end of this month, but for me planning for Thanksgiving dinner is an enjoyable process that I start as soon as the November issues of the cooking magazines appear.