Last weekend I visited a tiny restaurant in the one street town of Los Alamos, California where I had one of the best, most creative vegetable soups I have ever tasted. The deep red broth tinged with glistening olive oil … Continue reading →
We are now well into October and winter squashes of every size, shape, color and texture abound in all the markets. I reread last September’s Squash Alert, and I think the information is worth repeating, with a few added thoughts. … Continue reading →
Toward the middle of August when corn stalks get tall enough to hide an NBA team, I begin to drool and peel open a few ears to see if the are ready to pick. Then it happens, the first juicy … Continue reading →
Root Vegetable Soup Serves 4 Hint Remember the stock made with ham hock? It was fabulous with this recipe. For a heartier soup, add lentils or barley. Ingredients 1 turnip, 1 rutabaga, 1 yam, 1 celery root, 3 small sweet … Continue reading →
