My friend Arantza’s motto in life – and in the kitchen – is “back to basics”. Sometimes this way of life is a must, like when you are cooking with limited ingredients or are on a strict budget, but at other times it’s just a good reminder that when it comes to regular, every-day, nutritious food, much ado will not always result in better food. Seeing my friend’s approach to food has been an inspirational reminder that while food is sustenance, nutrition, and key to our health, it does not always have to take center-stage and take over your life. Come and cook with us! Continue reading “Let’s Keep Things Simple, Shall We?”
Tag: Why We Cook
A Spanish Feast
We talk a lot about food but when it comes to sitting down for dinner, or breakfast or lunch, for that matter, it is often more about the company you share it with than the dish you eat. In the best of cases, both food and company are outstanding which is how we concluded this past weekend. After two hard days of camping in Mt. Tamalpais State Park, we returned home last Sunday afternoon pretty beaten up. How great it was when my dear friend Arantza’s mother and younger brother came over for dinner. And lucky for us all, they brought plenty of delicious Spanish food and also prepared it for us to eat while we shared stories of our weekend adventures. Come and cook with us! Continue reading “A Spanish Feast”
Eating What Before 6?
Bacon and eggs for breakfast, a chicken sandwich for lunch and a nice and juicy steak for dinner. Without much effort, we end up consuming significantly more protein from animals than many other cultures consume only sparingly. I am not a vegan or a vegetarian and regularly eat dairy products, eggs, fish and meat (in exactly that order) but this week’s post is a little nudge to raise your awareness on the amount of animal protein, particularly red meat, we eat on a regular basis. Come and cook with us! Continue reading “Eating What Before 6?”
How to Force Ethics on the Food Industry
If you are ever in doubt about whose interests the food industry protects, read this Op Ed by Michael Mudd, a former executive vice president of global corporate affairs for Kraft Foods. It appeared in this weekend’s New York Times Sunday Review section.
The Chefs Have Left the Building (and Headed Off to School)
It’s been six weeks (nearly the whole summer) since we started our mini-series on Chefing with Kids inspired by a meal I cooked with Kathrin’s oldest son, Finn one Friday night early in the summer. The meal was memorable – mini hamburgers, home made French fries, and a whole lot of quality time with Finn – and it is my hope that its spirit will live on with you as you get out those pots, pans, and kid-size aprons to cook with the mini-Chefs in your lives. Before wrapping up this series, we thought we’d furnish you with a cheat sheet of the recipes we like to cook with kids. Come and cook with us! Continue reading “The Chefs Have Left the Building (and Headed Off to School)”
Come and Cook with Us 