Mango Hedgehogs Anyone?

Eating my first mango is a moment I will never forget. I was fifteen and we were on a vacation in the Indian Ocean, and the waiter put a bowl of fruit in front of me.  It looked like melon, but the smell was so exotic I thought, ‘there’s something different here’. My first bite was surprising and delightful, and the memory is so powerful that seeing, smelling or tasting a fresh mango always brings it back; what a glorious way to think about this fantastic fruit.  My children’s first mango experience was not nearly as rich – mangoes were a staple in their baby food, as I had developed a strong attachment them by then – but my boys benefit greatly from their year round availability.  Lucky boys. Nevertheless, this is the time of year when super sweet mangoes are available at reasonable prices. So join me in my walk down memory lane and grab a few mangoes for breakfast, lunch or dinner. Come and cook with us.  Continue reading “Mango Hedgehogs Anyone?”

Take a Chance on Chives

Few things remind me of spring as much as fresh chives do. Whether sprinkled on salads, soups or even bread, chives are the perfect bright green accompaniment to any dish. And because they grow in just about any environment, you can grow them yourself, easily.  Chives need little attention, are proliferate, and are a great starter plant for your children to tend. Try it at your house. Come and cook with us! Continue reading “Take a Chance on Chives”

Why We Do It!

A week and a half ago my mother, Anita, arrived in Tiburon for her annual visit. I look forward to these trips not only because she is my mother, but also because she is the best cook I know, she thinks riding a bike to your destination is always better than driving, and at 71 she can still out climb me (as she did this past weekend in Yosemite).  What’s more, she is the quintessential native Italian woman, as she does not suffer fools when it comes to food.  While sitting in a local diner in the Yosemite area she turned to me and said, “With the way food is made here in the US, no wonder you put so much emphasis on cooking your own meals.” Luckily she didn’t say it in English, but if I were to be completely honest I’d say she’s right. While we have multiple different convenient ways to feed ourselves, we can very rarely find well-prepared, wholesome, healthy store-bought or restaurant food. So, read on to hear our top reasons why you should make home cooking a priority (besides that you’ll make Anita happy). Come and cook with us! Continue reading “Why We Do It!”

On Buying Local

There’s been a lot of press lately about the environmental impact of purchasing locally grown foods.   Logically, buying locally grown fruits and vegetables would seem more environmentally conscious than purchasing a basket of strawberries from halfway across the world.  According to journalist Stephen Dubner of Freakonomics Radio, and a handful of economists including Tyler Cowan, author of the new book, “An Economist Get’s Lunch”, however, it’s not. If this is, indeed, the case (you can listen to Dubner’s arguments here), what incentive do you have to continue to eat locally?  Kathrin and I wrote a list of the top reasons why we eat locally to share with you here. Come and cook with us! Continue reading “On Buying Local”

Lamb, the Other Red Meat

The vegan, vegetarian, meat-eating debate continues to rage as we face increasing obesity issues, and environmental struggles across the country.  The choice to remove meat from your diet is a personal one, and we won’t pretend to be versed enough to attempt to convince you one way or another; however, for ourselves and our families, meat is a product we choose to consume sporadically (and perhaps more often for the children) in a conscious fashion.  In generations before us, the local butcher could tell you the provenance, name and hobbies of the animal where the meat came from.  These days, factory farmed meats are ubiquitous, but a little research and choice about the meat you eat will go a long way towards improving your health.  One way we attempt to get variety in our meat consumption is by choosing less popular meats. To do this, we go for lamb instead of beef.   As it is a less popular red meat, it is less likely to be factory farmed.  The trick to lamb is knowing how to cook it quickly, and deliciously.  That’s where we come in.  Come and cook with us!  Continue reading “Lamb, the Other Red Meat”