Jessica and I go way back. She was an intern on her way to the West Coast to finish her MBA, and I had just moved from Europe to work in NYC. We discovered our shared fondness for food – and each other – and had many discussions reviewing new restaurants, speciality food stores and weekend farmers markets. So it comes to no surprise that today, over a decade later, our work, life and passion still revolves around food. Having a friend like Jessica means that you don’t even bat an eye when she shows up to a coffee meeting with a plump purple kohlrabi and a fresh stalk of what? Lemongrass! Well, the kohlrabi was easy to deal with, but what to do with the lemongrass? Read on to find out. Come and cook with us! Continue reading “What’s That You’re Holding There: Lemongrass?”
Month: June 2013
Falling for Favas
When friends come to visit, I cherish the opportunity to take them on sightseeing tours around the San Francisco Bay Area. Besides Muir Woods, a trip to the deYoung and dinner in the city, we always take our guests on a ride along Highway 1 to show off the beautiful coastline of Northern California. On one such recent trip, my friend Bettina and I ended up at a farmstand in Bolinas where all kinds of fresh produce were on display. Radishes, greens, lettuces and, to my delight, two big boxes of fresh fava beans! Dinner was sorted. Come and cook with us! Continue reading “Falling for Favas”
The Facts on Fat!
Diet fads might change on a dime, but there is one thing most of them have in common: stay away from fats! And while it’s true that fat isn’t an essential nutrient (our body is able to make mosts of the fats it needs – and then some) we have to keep in mind that fats are a vital component of the human diet. What matters most is that not all fats are created equal. Here are a few guidelines on the good, the bad and the ugly. Come and cook with us! Continue reading “The Facts on Fat!”
What’s for Dinner? Well, let’s check the fridge and see what we find…
All right, I admit it: I’m ready for summer. I don’t know if it’s the long days, the higher temperatures or just the one too many commitments I’m trying to squeeze in before the school year ends, but I am past ready for it. One side effect of this is that I’ve lost my enthusiasm to go grocery shopping, which has been quite a challenge when it comes to fixing dinner. It has also forced me to refine my “kitchen foraging” skills: what can I make with what little I have in the kitchen? This week’s winner was a creamy avocado pasta that was a favorite with young and old alike. Come and cook with us! Continue reading “What’s for Dinner? Well, let’s check the fridge and see what we find…”
Come and Cook with Us 