Pumpkin Coconut Curry Ginger Soup

I adore making and eating pumpkin soup but I hate peeling the large, ribbed beasts.  Luckily, while living in Japan, I became familiar with lovely members of the winter squash family that look like small, smooth-skinned pumpkins.  They have a familiar, traditional pumpkin flavor and edible skin.  Hokkaido, Orange Knirps and Red Kuri ウチキクリare also […]

Mole Poblano

To my mind and palate, one of the great cuisines of the world is Mexican.  Not the cheese-laden standards topped with canned sauces and accompanied by runny, tasteless refried beans and white rice found at many “Mexican” restaurants outside the country.  Rather, the incredible, regional dishes found throughout Mexico which incorporate local ingredients combined to produce […]

Making Paella At Home

Not long ago, I spent a glorious week at a friend’s house in Alicante, Spain.  The area is beautiful. Limestone mountains, winding (and sometimes hair-raising) roads through hillside vineyards, ocean views and weekly local markets.  Our days were spent lounging poolside reading, swimming in the Mediterranean, drinking cocktails at one of the may ocean-view bars […]

Kale, Fuyu Persimmon, Pomegranate and Roasted Squash Salad

After living in Switzerland for almost six years, we decided it was time to phase out our time living abroad and settle someplace in the U.S.  Criteria included living near a major airport, great medical facilities (yes, we are getting older so this is important), access to a good-sized city, mountains, nearby hiking trails, terrific […]

Cooking Chicken, Olive and Preserved Lemon Tagine in Marrakech

On a recent trip to Morocco, we stayed at the wonderful boutique hotel, Dar Les Cigognes in Marrakech. This lovely, traditional hotel was featured on the fabulous TV series, Ottolenghi’s Mediterranean Feast. The big draw of staying here was the opportunity afforded all guests of taking a private traditional Moroccan foods cooking class in the small […]

Lamb Mhammer (Wedding Dish From Fez)

One of the many highlights for us when traveling in Morocco, was visiting Fez.  We stayed at a beautiful, restored guesthouse located in the middle of the Medina, the carless and scooter-free old town.  Our phenomenal guesthouse, Riad Le Calife,  was steps from the winding and wonderful market (see previous post with photographs of the […]

Pumpkin Seed, Chicken, Pork and Hominy Pozole

Living in Switzerland has made finding authentic Mexican food a bit of a challenge.  When cravings hit, I make my own.  Two weeks ago, we purchased a home in Northern California surrounded by both large and small Mexican restaurants.  We are in Mexican cuisine heaven.  That said, I still plan to make an effort to […]

Savory Valais Cholera Tart

Cholera Tart or Cholera Cake (a hearty, savory dish consisting of a pastry shell packed with a dense filling) was, supposedly, developed in the Valais region of Switzerland in 1832 when the Cholera pandemic that was sweeping the world began taking its toll in that region. Seemingly healthy people were suddenly taken ill by this […]

How To Make Quick Preserved Lemons

Preserved lemons are a key ingredient in many Moroccan dishes.  Jars packed full of briny, aged lemons are available in every market. Fresh lemons are never a suitable substitute.  Nothing tastes like the real thing.  Whole lemons (sometimes partially sliced through) are doused in salt, covered in lemon juice and left to age in tightly […]

Mom’s Sauerbraten

The great passion in both my professional and personal life is exploring and preserving family and regional food traditions.  One of the many family food legacies I treasure is Sauerbraten (sometimes called Suure Mocke in Switzerland),  meat marinated in vinegar and spices and then roasted.  This dish has always held a soft spot in my heart because it was […]

How Traditional Alsace Pottery Is Made in Soufflenheim

When I think of the fabulous cuisine of Alsace, I conjure up images of delicious, hearty dishes prepared and/or served in beautiful, colorful, locally-produced pottery.  Kugelhopf (yeast-induced, slightly sweet  cake baked in turban-shaped forms), onion and apple tarts, sauerkraut left to ferment in specifically-designed pots, terrines, garlicky snails nestled in half circle crevices on round plates, Lammala (sweet […]

How To Dice An Onion

Cut off the stem end of an onion.  Leave the root end intact to ensure the onion holds together.  Make shallow slits from top to bottom on 4 sides. Peel off the skin and the tough outer layer. Cut the onion in half.  Place the flat side down on the cutting board.  Slice lengthwise in […]