I cook because I love to eat. I garden because I love to cook.
My very favorite food in the whole wide world is shell-on, salt baked shrimp from the Chinese restaurant Lee How Fook in Philadelphia, where my family has been dining for decades. It is light, crisp, crunchy, and salty, with a slight peppery tang, perfect with …
Tomatoes and arugula are a match made in heaven; the juicy sweetness of tomatoes and the spicy bite of arugula. The problem is, the peak of tomato season in the garden does not coincide with maximum arugula production. Tomatoes are best before nights get too …
There are lots of factors that influence and inspire me when I cook and develop a recipe, but it’s rarely a name. Maybe I enjoyed a dish in a restaurant that I want to re-create at home. Or perhaps I saw a picture in a …
