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How to Hold Your Chef’s Knife
My son is an inspiration in the kitchen. Our family has had some wonderful cooking and grocery shopping time together this summer. Watching him dice, slice, chop, julienne, and mince is a real treat....
View ArticleTaste and Adjust Without Double Dippping
I made Lentil Soup with Swiss Chard and meatballs for dinner tonight. The meatballs were frozen from a previous meal so it was quick. It tasted better than ever because I am becoming more of a taster...
View Article“KP Gets Cooking” tour begins
Over the next few months I will have the opportunity to visit over 25 Kaiser Permanente facilities to meet with groups of employees to talk about cooking and eating fresh, sustainably produced foods....
View ArticleInside My Brain
I plan to make a stonefruit and blueberry crisp for guests tonight. The recipe I will share in another post makes enough to fill a 9″ pie plate. I’d like to have leftovers so I will use a 9″ by 13″...
View ArticleOlive Oil is not Just Olive Oil
Today I learned so much from a woman who lives in the hills above Assisi and grows her own olives. Unlike wine, there aren’t a lot of manipulations to make after the olives are pressed. It’s all about...
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