Creme Brulee is a baked custard with a crackly burned sugar crust. Custards are egg and cream based mixtures that prepared on the stove top can be the basis for ice creams and sauces,...

There are hundreds of food applications available for the iphone. These are my 6 most useful and favorite apps. Learn to choose more sustainable and healthier food and tips and techniques to make you...

Summer is a lovely time for raw vegetable salads. This zucchini salad is quick to put together and pairs nicely with a variety of  main courses from poached salmon to grilled hamburgers. I use...

A few years ago, my son required an elimination diet of no gluten, soy, corn, sugar, and pasteurized dairy. Out went all the “healthy” cereals, frozen waffles, crackers, and of course – pizza night....

Bottarga Pasta is one of my favorite meals. This classic Sicilian dish is pure umami in every bite (umami is a Japanese word that describes a savoriness to food – this one word merits...

Quinoa is a highly nutritious, gluten-free food originating in the Andes Mountains. Though not a true grain it can easily replace couscous, rice, and bulgur. I usually serve it as a side dish with...

I never liked using a sharpening steel (the metal rod that comes with many knife sets) to keep my knives sharp. I did get a whestone (a sharpening stone) which many professionals use, and...

Making homemade ice cream is easy. It is not an exact science like baking where ingredient measurement can be critical. Use less egg yolks one time, more cream the next, add a little vanilla,...

Today is Tu B’Shvat, the Jewish New Year for trees.  It is a custom to eat dried fruit and nuts native to Israel on Tu B’Shvat. These Fruit and Nut Bars incorporate some of...