Whenever I have more hot peppers than I need, I pickle the leftovers. I use pickled peppers in cooking where I would use fresh – in soups, stews, sauteed dishes, etc. Pickling retains the he...Read More
Home made pickles are so much better than store bought and they are really easy to make. I like to make refrigerator pickles because I find that the hot water bath required by traditional canning so...Read More
This simple recipe can be used to pickle all kinds of vegetables. Add spices such as garlic, black pepper, dill or whatever sounds good. You’ll need: 3 cups white vinegar 3 cups water 1/3 cu...Read More
or My Fridge Runneth Over I love our weekly CSA veggie box but there are some many weeks where we can’t consume everything. I can’t stand the guilt of seeing something spoil so I’v...Read More
This simple cocktail is a tangy and slightly fruity, with just a hint of sweetness. For each drink you’ll need: 3/4 teaspoon pomegranate molasses 4 ounces sparkling wine. Use any sparkling win...Read More
Pomegranate molasses are tart, fruity and just a little sweet. A jar will last for months in the refrigerator. I use pomegranate molasses in marinades, dressings and cocktails. For this recipe you...Read More
Fruity and tart – this cocktail sounds more complicated than it is. For each drink you’ll need: 1 tablespoon passion fruit puree – I buy mine frozen from a Mexican grocery store 1/2 ...Read More
On a recent visit to The Slanted Door in San Francisco we ate a yummy corn and mushroom salad. We really loved the combination of corn, mushrooms and a little bit of sesame oil. This is my humble ...Read More
This is a dish with a very favorable compliments-to-effort ratio. The salty savoriness of the cheese contrasts nicely with the sweet fruit and honey. It’s easy to eat an entire plate all by ...Read More
On our recent stay at Drakesbad at Lassen National Park, we had a wonderful shrimp salad as a side with lunch. I was inspired to take the same ingredient and create a main dish. You’ll need: 1...Read More