I suppose the old adage, “Times they are a’changin’,” applies to just about everything. Even the way people grow food. Seems the older adage, “If it ain’t broke... Read more >>

For the last few years I thought I didn’t like pesto, and then I made my own and was a convert. Making pesto is a lot easier to make than you might think, and you can make all sorts of... Read more >>

So, in the interest of full disclosure, I have a confession to make. (Deep breath. Long exhale. Sweaty palms. Bowed head.) I am a murderer. A cold-blooded, indiscriminate killer. I can’t help it…. Read more >>

This is my favorite for a warm summer’s night … Lightning bugs and stars competing … The bread and accoutrements: One Portuguese round bread (or Italian bread, plain cut on... Read more >>

This is excellent with a peppery Pinot Noir, and some great crusty bread! It can also be assembled individually in martini or margarita glasses for a great twist on the Mediterranean theme… Read more >>

Basil-Infused Oil Ingredients: 1 cup olive oil 2 cups basil leaves, firmly packed Directions: 1. Run the basil and oil through food processor/blender, or chop finely by hand. The finer the chop,... Read more >>

I feel almost churlish writing about this prom queen of herbs. Isn’t it all rather obvious? She’s gorgeous, flirty, fragrant, fresh, easy, versatile—yet strong in essence—and... Read more >>

I’m lucky to have mature fruit trees growing in my yard, but the last of my pears have been harvested, my plums have been stewed and frozen, and I realize I’m just two holidays away from... Read more >>

Rachel’s Fa-Fa and Feta and Salmon Pasta Two fresh salmon fillets, roughly 12 ounces (frozen works too) A few dashes salt (to taste) 10 ounces farfalle pasta, or whatever kind floats your... Read more >>

I love basil (read more about it here) and I use it in my favorite food—the cocktail! Grab your favorite shaker; add muddle strawberries, chilled simple syrup, and basil leaves together. Add lots of… Read more >>