Category: Featured



Lavender fields, wandering guinea fowl, 80-year-old digs, and the first Caesar Salad to make me swoon in an awfully long time.


Breakfast Tartine

Protein, fiber, calcium … and even a little vitamin C … in about 3 minutes.


Thinnest Crust Pizza

It’s dinner I’m hungry (a bit lazy too) but fast food and the microwave are oh so taboo.   No plan in my head no recipe near but I made tonight’s meal lacking all fear.   It’s a combo you see of fresh produce, my pantry, and egg roll wrappers so thin; de minimus crust pizza’s… Read More


Why You Should Shop At Farmers Markets When You Travel

When I travelled in the olden days, before 9/11, I brought back food in jars and bottles.  The 3-ounce liquid rule makes this impossible on any trip where I’m doing carry-on. When I check a bag I’ll stick in a bottle or two, and maybe some jars. BUT … I have to assume that the suitcase will be… Read More


A Reasonably Big Fish Story

As bucket lists go, I technically crossed deep sea fishing off my personal list when I was in grade school.  My family went to Guaymas for a few days and we went fishing for half a day. It was fun, but the memory that stands out most is the mother of all paper cuts I… Read More


A Table for 2 (or 3) in Athens

  Ten Days, 2 Cities, a new drink (to me), a whole lot of fish, and the odd urge to keep saying “there you go” … A stay at Athens’ Hotel Grande Bretagne is a step back in time. Maybe it’s the late ’40’s or early ’50’s – when much of the city’s white, boxy ubiquitous housing was… Read More


Summertime Soup with Baby Squash, Peppers & Tomatoes – Thickened with Humus

It’s summertime and cooking should be easy. It’s mid May, and if you’re not in Arizona you probably think it’s spring. But I’m in Phoenix and it will be 104 today – so it’s summer. I’m not defining the seasons based on how I feel about the weather, I’m basing them on how the weather… Read More


Vadouvan-Crusted Ahi in Under 30 Minutes

Vadouvan is a French culinary homage to the Asian spices and flavors found in curries, and it’s one of my favorite things to have in a jar in my kitchen. Vadouvan is spicy because it’s made with a lot of spices, but it’s not the sort of spicy denoted on menus by small red chilies… Read More