I cook because I love to eat. I garden because I love to cook.
As the angle of the sun dips on the horizon and the first golden hues shine from leaves that are nearing their end, the harvest from my garden changes from summer to fall crops. The shift is not sudden. Summer green beans, peppers, and tomatoes …
Over the years in my job, I have come to work very closely with a small group of colleagues. We have travelled together numerous times, attending conferences, meetings, and workshops and during these excursions, we have come to know each other well and become friends. …
Plants cannot live without sunlight. Photosynthesis converts light energy from the sun into chemical energy of glucose, the food that all plants need to survive. But too much sun might be a death sentence, depending on the plants one desires in their garden. As we …
I grew up in the City of Brotherly Love, and like all Philadelphians, I was weaned on cheesesteaks and hoagies. Well, actually, we didn’t eat them too often growing up, because health food, they are not. But they were enjoyed from time to time. Most …
After my first year of college, I decided to move out of the dorm. I still lived in a college-owned house with a handful of other students, but I was free of the dorm’s noisy hallways and the cafeteria that came with it. I relished …
When we lived on St. Thomas in the Caribbean for two years in the mid-1990s, our favorite restaurant was not a local West Indian joint, but a Greek restaurant with the unoriginal name: Zorba’s. Despite this, we loved local food. A hearty serving of Bull …
I have this weird thing about salads. I eat them for lunch practically every day at work, but I can’t seem to find one worthy of serving to guests. My weekday salads may be Greek or Asian-influenced, Italian-esque with Emilio’s dressing or Caesar; all perfectly …
It’s been a doozy of a summer. Unbearably hot and humid on Long Island, where I live, we have been forced to use the air conditioner much more than usual. A passing hurricane this week, which fortunately did not amount to much, made things even …
Sometimes a simple salad will suffice. And this one, with its crunchy vegetables, sweet, nutty dressing, and firm-textured tofu, is good any day of the week. I usually make this salad within a day of visiting an Asian grocery store, where I can get perfectly …
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 …
