Cooking my way through Tuscany and eating a little bit, too.
Am I alone in thinking I’m going to kill someone with a botched jar of jam?
This amazing machine transforms produce with a simple crank of the handle, turning zucchini into wonderful spirals—a fantastic way to turn your veggies into something delicious and super healthy.
Nasturtiums are a sweet flower that have a mild heat; I would describe them almost as a honeysuckle combined with horseradish. Right now they are everywhere in my neighborhood.
We made this batch of chevre straight from the directions on the packet we got from New England Cheesemaking Supply Co. Since Kim and I have made this type of cheese a few times, we’ve started to experiment with using different quantities of cultures, but the recipe is great just as it is. Cheese making can seem a little intimidating, but it shouldn’t be, especially if you are having fun with a friend throughout the process.
All about my mentor and Santa Barbara chef Kim Schiffer.