How To Make Corn Tortillas & Tortilla Chips From Scratch

We’re out of chips here at our house, how ‘bout you? Here’s how to make your own from start to finish in 7 minutes. You need masa harina, extra warm tap water (at a nearly 1:1 ratio water to masa, but a bit less water), high-heat oil, and salt. That’s it. Watch the tutorial and…

Old-Fashioned Life Hacks: Seasoning Beans, & Keeping Soup on the Stove

Recently, The New York Times wrote an op-ed about beans, A Boom Time for the Bean Industry. In it, staggering statistics like this show up: “Many canners and packagers are hiring staff or adding shifts to meet the surge in demand. Typically, Rancho Gordo receives 150 to 200 orders a day for its specialty beans….

How To Make Easy Vegetarian (Vegan) Chili

This hearty rainbow chili is easy to make and a perfect way to cook for the week ahead. Plus, it’s vegetarian and vegan, low-fat, packs a whollop of fiber and protein, and as always is easily amended with your favorite mix-and-match ingredients and toppings. Optional crumbled tofu handily replaces the texture of ground meat when…

Video Tutorial and Guide: How To Make Gluten-Free (or any!) Sourdough Starter

I am so excited to show you today how you to make your very own gluten-free (or regular) sourdough starter that you can keep in your family for generations. It makes it easy to whip up delicious, yeast-free, (gluten-free) foods for you and your family. Video Tutorial: How to Make (Gluten-Free) Sourdough Starter Here is…

Savory Zucchini Soup

This has become my favorite way to enjoy the zucchini harvest we look forward to all year. It is a rich and savory soup base that can be frozen and thawed to bring back a taste of sunshine anytime of year. We serve it with a variety of toppings—roasted rosemary pine nuts, chopped tomatoes and…

Spring Chimichurri Sauce Recipe

I love food that is bursting with flavor. And I like lots of all the things–lots of flavor, lots of food, lots of laughter and chatter while eating. I don’t like sitting in a restaurant waiting for my meal only to be delivered a “just what you need but not more than that” serving of…

Wild Food: Spring Foraged Herb Pho Noodle Bowl

I feel a bit embarrassed about this post because I know it is one of those entries that a lot of you will enjoy reading, but you’ll have moments of eye rolling and sighing and chuckling, thinking “What’s this lady talkin’ about over there on her little island with her easy-peasy lemon-squeazy talk of foraging…

Spring Herb Pesto with Roasted Walnuts

When someone mentions “pesto,” you probably think about basil. It’s become synonymous with a traditional pesto alla genovese, a beautiful basil sauce originating from Genoa used on pizzas, pastas, in soups, and as part of many delectable appetizers. But “pesto” is actually the shortened form of the word “pestato,” meaning to pound or crush, referring…

Campari and Prosecco Cocktails

These Campari cocktails are a twist on the ones Brian and I loved years ago in Cinque Terre when we traveled to Italy before having kids. The “Campari Spritz” is served with a different twist or take every time, depending on the bartender’s tastes, but typically involves white wine, Campari, and a spritz of club…