Some time ago I reviewed a cookbook called “Tassajara Cookbook: Lunches, Picnics, and Appetizers” by Karla Oliveira where I covered Tassajara, a magical mountain retreat for the San Francisco Zen Center. Today’s review covers the related book Tassajara Dinners & Desserts by Dale and Melissa Kent, a beautiful and delicious cookbook that shares simple go-to...

In concert with the Can Around the Nation canning event this weekend (see this post for more details Join the Canvolution!) in Somerville, MA where I will be teaching pressure canning, I am sharing a review of a cookbook I received on putting up food! The cookbook is called Putting Up: A Seasonal Guide to...

I recently received a case of really cute 8 ounce POM pomegranate juices sent to me by the kind people at POM Wonderful. Pomegranates are the mythical or iconic symbol of fertility…… To read more of this review, please visit the Papaya Ice Cream with POM syrup...

Goat Cheese by Maggie Foard (published by Gibbs Smith in July 1, 2008) is a delightful cookbook that explores a range of ways for using goats milk cheeses. You may remember that we have our own herd of 18 LaMancha dairy goats and that we milk 7 does on a daily basis (we are up...

Tassajara Zen Mountain Center is the famed mountain retreat of the San Francisco Zen Center. SF Zen center was founded by Shunryu Suzuki Roshi in the 60s. It is a vibrant Zen community (sangha) that has been instrumental in bringing Zen to the West and has served as an important crucible in the inevitable forging...

(Sandor cutting cabbage) It is always inspiring to meet people who are passionate about food. Sandor (Sandorkraut) Ellix Katz, author of Wild Fermentation and The Revolution Will Not Be Microwaved, spoke at BU’s “The Future of Food: Transatlantic Perspectives” conference and I snagged a front row seat. Sandor was there a bit early (along with...

(Amazing Wakame Salad) . Time has really gotten away from me these past weeks so this post is just too long in the coming! . Back on March 16th I visited the International Boston Seafood Show (3rd year in a row!) and was fortunate to be able to attend an evening of meeting the fantastic...

Click over to this page “Fage” to find a recipe for my fantastic “Fage Yogurt Avocado Buttermilk salad dressing” made from this fantastic yogurt. Learn about how you can win a free case of Fage greek yogurt at my Fage page! FAGE (pronounced “fah-yeh”) is 100% natural Greek yogurt, free of additives, preservatives, and...

See what this does for your taste buds – Smoked Scallops, Smoked Cheddar Bourbon Soup, and artisanal smoked pancetta, all brought together as part of a larger smoked, bourbon tasting menu. Yeah, my tastebuds almost fainted, I almost fainted, my family was inarticulate as they simply scarfed their share of our samples. Brian Treitman, of...

Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden Eating homegrown food is not only good for you and your bank account but it can be fantastically tasty and quite photogenic. I recently received a review copy of “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden” by Jeanne Kelley (published...