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Eggplant Cheeseburger: The Best

It’s either the best cheeseburger of the year. Or the best vegetarian sandwich of the year. A luscious, juicy, pungent, rich and bright handheld meal in a bun. Less than half the price of a Big Mac. You have to try this.
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The Grand Aioli

There's a meatless Friday tradition in France, in Provence: aioli monstre. The Grand Aioli. A monster feast of vegetables accompanied by huge bowls of aioli. Love the name. Love the idea. And now I love the meal.
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Guys with hot flashes

And expanding guts. You may have heard about the study that examined the separate effects of decreasing testosterone levels and decreasing estrogen levels in men. Yes, we all have both of those hormones. And they affect muscle mass and abdominal fat in all of us.
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Plum Cake: Mediterranean Diet Dessert

Diet as in healthy diet, not calorie-deprivation. Ranks very high on my Pleasure-Per-Calorie chart. Delicious, even luscious. Not super-low calorie, but Way lower than a muffin at Starbucks or a donut at Dunkin'. It's lemon-olive oil cake topped with fresh fruit.
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100 Wineries a Day: Hike Mt. St. Helena

Maybe more. Because from the summit of Mt. St. Helena in Calistoga, California, USA, you can see the entire Napa Valley, the Alexander Valley and beyond to the High Sierra and San Francisco. An invigorating, self-righteous, guilt-free Way to start a day in California's wine country.
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Eggplant, Ricotta & Dill: a great pizza

And a great reminder of the Top 2 Reasons you should always have fresh pizza dough in the fridge. Reason # 2: A great pizza crust is the perfect platform for thousands of delicious, healthy toppings. Reason # 1: You love pizza. And so does everybody you know and feed.
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Shiitake French Toast. No kidding.

Light, airy brioche bread soaks up so much milk, egg and cheese that this French toast looks, feels and tastes like a cheese soufflé. Covered by sautéed shiitake mushrooms. Takes 20 minutes to make and it's foolproof.
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Stir-Fry of the Season

A trip to the Farmers Market tells you it's still summer. Baskets full of great late summer greens for another week or two. Evening weather cool enough to crank up the stove to stir-fry them. 15 minutes start-to-finish. Nothing but slicing and stirring. You can and should.
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