chicken in red wine vinegar sauce

One of dozens of things I’ve learned from the Zuni Cafe Cookbook, possibly my favorite food book of all time, is the method of pre-seasoning meat (and fish) with salt. Generously, and often well in advance of cooking.

The thought of not only planning next day’s dinner in advance – and actually starting to prepare it too – seems like one more good intention gone astray. BUT, in this case the “preparation” involves taking chicken out of the package, sprinkling it with salt, putting it back into the refrigerator and forgetting about it for 24 hours. Yup. Trust me, it’s totally doable. And that simple step has a big impact on the outcome.  [Read more…]

pasta with cutting-board parsley pesto

 “If you should ask me to name a dish that a bit of parsley would fail to improve, I might be startled as by an impertinence.” – Angelo Pellegrini; The Food Lover’s Garden

“The food processor separates you completely from the pleasures of physicality and from the sensual delight of working with your hands. ” – Viana La Place; The Unplugged Kitchen

This week felt like turning a corner. I can almost see the shabby coattails of the uninvited guest who’s been hanging around for months, flapping in the spring breeze as she scurries down the sidewalk of my street, around the block and then far away.

I haven’t told you this before, but for too many days this winter I’ve felt dreadful – I mean literally full of dread. We all go through stressful stuff sometimes that can be…well, draining. It’s not an unfamiliar feeling, and most of the time things turn around sooner rather than later. You recover and pick yourself right up.

But for me, this time it went on for so many weeks which turned into months,  that my body developed an imbalance.


I didn’t believe it at first. I mean, I’ve been aware of nutrition, healthy cooking and lifestyle choices for almost half my life. But no matter how much fresh, whole, naturally vitamin-packed food I was feeding myself and all the yoga breathing I tried to stop my heart racing and bumping in my chest, stress hormones kept up in an endless cycle, leaching my reserves, tapping out all the good stuff I had in storage. Drained. And feeling like I might die.

I’ve always believed that food is the best delivery system for nutrients – better than a bunch of pills, supplements or protein shakes. Eating whole food is the optimal way to stay healthy, but sometimes we need a little help. Now that I’ve had a number of doctor visits, tests and vials of blood drawn that ruled out serious disease, I’m on my way back to myself again. I’m taking a few supplements to replenish what I’m missing, and finally feeling ready to start a new chapter.  [Read more…]

winter salad with lemon anchovy cream

winter salad with lemon anchovy cream

March is the Month of Expectation – Emily Dickinson

It’s not quite March yet, but at this point of a particularly brutal one, it’s hard not to get antsy for The End of Winter….impatience fueled by a subtle shift of light. There’s light in the sky in the early morning when our groggy household starts the day, and still lingering now at dusk, 5:45 pm as I write this. We are moving closer to the sun!

winter salad with lemon anchovy cream

It was snowing again this morning, but I didn’t want to venture out for provisions. So I dug into the produce drawer of the refrigerator, hungry for the vitamins in fresh leaves and crisp vegetables. I felt like Captain Cook scrounging around in the galley for a wedge of lime to suck on.  [Read more…]