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Jambalaya: A New Orleans State of Mind

Sometimes I just think about New Orleans. The food, the music. Which gets me thinking about jambalaya. That great throw-it-together rice dish. Succulent, sweet & spicy shrimp, smoky sausage and deeply flavorful rice. A colorful comfort food for a dreary winter day.
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Savory Basil & Tomato Pudding Cake

The flavors and aroma of a spectacular pasta. The feel of a soufflé. Huge, rich flavors to re-awaken every taste bud you've got. So light you won't feel like you're piling on after all the festive eating.
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Goodness, gracious, Great Balls of …

Here's another Way to amuse yourself while you exercise. With a Stability Ball. It's unstable. It rolls. Unless you exert force to keep it in place. Which means you engage many large and small muscles. Very time-efficient. And it burns more calories.
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Slower Sunday: A Lost Tradition

Why did we humans ever stop doing this? Until a few years a go, I never even tried it. I don't think my parents ever did. I'm really not sure if my grandparents did. C'mon, the day is young. Give it a try.
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Taking Stock, Part 3: Mushroom. Cheese.

Waste not, want not. Always remember and never forget: save your mushroom stems and cheese rinds. They make fantastic and really useful stocks. Free soup. Hot, steamy, aromatic and deeply delicious improvements for cold winter days.
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Waimea Canyon: Grand, tropical, steep

Sometimes it's hard to believe your eyes. You get a few of those times on this six-mile hike in the Waimea Canyon on the Hawaiian island of Kaua'i. It's an exhilarating three- or four-hour walk through dense tropical foliage to wide-open views of the place called the Grand Canyon of the Pacific.
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Taking Stock, Part 2: Vegetables Only

Don't throw away those carrot ends and onion trimmings. Two minutes to stick 'em in a pot with some water - then let them simmer for an hour or two. You get a great soup - or a great way to enrich other dishes. Fragrant, deeply flavorful stock. Waste not, want not.
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Taking Stock, Part 1: Beef and Chicken

Don't throw away those bones and vegetable trimmings. Stick 'em in a pot with some water and let them simmer for a few hours. You get a great soup - for free. Maybe the best possible holiday leftover. Less than two minutes to put it all in a pot, add water and turn on the stove.
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