Tis the season for hearty veggies with pungent aromas, divine rich flavors and interesting back stories to dial-up your dishes and answer your culinary curiosities
The season is short and sweet for fresh and fragrant figs
The baseball playoffs, crisp cooler climes, and the invasion of apples at groceries and farmer’s markets are the herald of autumn
We have become a nation enamored with fad and trendy diets for decades
While scoping out new seasonal products in the supermarket this week, a fellow shopper approached me as I was intently examining a label, giving an aura of gastronomic expertise.
“Eat breakfast like a king, lunch like a lord, and dinner like a pauper.”
September is National Chicken month
When Wilma Flintstone and I were classmates at Bedrock Elementary School, au courant lunches consisted of peanut butter and jelly sandwiches on Wonder white, a Red Delicious apple coated with wax and pesticides, and a Twinkie all stuffed in an aluminum Donny Osmond lunchbox
Ice cream has evolved from its purist period of jerk-scooped service with mono-textures and limited flavors that could be counted on one hand with fingers left over to the present day explosion of both the former and latter.
A kitschy summer food trend I’ve noticed the past couple of seasons is a reversal of traditional hot and cold dishes: soups of all kinds are served chilled while assorted salads have warm, wilted or grilled components.
LA JOLLA NEWS RANCHO SANTA FE NEWS
