That's the industry slogan, and they are incredible when you consider the spectrum of dishes in which they appear. Is anyone baking today? How about that souffle, or lemon meringue pie that you love to show off? Or 'THE' perfect omelet that took a few
Continue ReadingI love to thoughtfully consider the icons of food, and why they remain so popular. Enter the well known Hostess Cupcake. At one time I occupied a studio space directly across from the Hostess plant in Seattle. I faced a wall with a protruding pipe labeled
Continue ReadingArtists love pears. They are figurative, and like the figure, come in many colors and shapes. They also stay ripe for quite a long time, which is the best part: you can use them in a still life to paint, and then eat them. Those of
Continue ReadingCalling all you fabulous food bloggers! Serve that delicious image that you posted in February to 'Does My Blog Look Good In This?'! You can find the March entry info here: 'DMBLGIT?'! Wouldn't you love the bragging rights!!
Continue ReadingI know I am not the only person eating tomatoes several times a day during tomato season. There is no substitute for the flavor of a tomato in season. And in the Pacific Northwest, tomato season can last into late Fall because our summers don't
Continue ReadingThere are those flavors that just work together naturally. Peanut butter and chocolate is one of these perfect pairings. I love the colors as well as the flavors. How classically beautiful is a caramel color paired with a deep, dark brown. On the artist's palette
Continue ReadingIt actually was in Spring, during my first trip to France, that I discovered the radish sandwich. I couldn't believe I had lived so long without knowing about this simple, delicious, and incredibly satisfying meal. Take spicy, salty, sweet, and buttery then place it all in
Continue ReadingWith persimmon's, it's about the color! It ranges right across the oranges, yellows and reds of the cadmium family, and matures with a blush of the earth tones, primarily burnt sienna. Because every flavor has a color in my kitchen, I approach the persimmon through
Continue ReadingIn spite of the title, this isn't a post about the economy! It's a how-to post, dedicated to constructing a really satisfying salad in winter, without those warm climate salad ingredients that we in the northern realms seem to crave. What brought this on? A discussion
Continue ReadingIn the Pacific Northwest we really do have the very best local apples. My inaugural "ode to fall" dish always involves apples. I really look forward to the first Honeycrisps at the farmers market. Sometimes my ode to fall is sweet, but this year it's
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