In this recipe for panzanella salad also lies a recipe for homemade croutons, which you can either make in advance and store for a future salad, or blitz in the food processor and turn into bread crumbs. I love this salad on a hot summer’s day with freshly picked tomatoes. It is a great way…
Tomato water is a wonderful flavoring liquid to have in the kitchen. I used to make it all the time when I worked in professional kitchens, especially at the end of summer when tomatoes got ripe faster than we could eat them. Use it to dress salads, to drizzle over a toasted baguette or pasta,…
My third book "Modern Pioneering" was almost titled "How to Eat a Rose," because I had a section full of recipes made from the various parts of roses. Did you know roses were edible? Many wild things are and we've just forgotten about them as generations have past. I think you will love my recipe…
We've talked about the advantages of container gardening, as well as ideas for fabulous and unlikely growing containers. But then of course there's caring for container plants. I have been traveling a lot during these past few months, as many people do in the summer time. I also happen to have a lot of plants…
I'm all about hacking my way into ice cream without an ice cream maker. Earlier this year I taught you how to make ice cream without an ice cream maker, and have shared my all-time favorite ice cream flavor recipe: lemon basil ice cream. Today I thought I'd share my recipe for Mint Ice Milk. This…
It's that time of year, when fruits are being harvested, and I teach you how to save seeds for the future, especially heirlooms. This is especially important as more and more varieties are lost as we continually buy just the few varieties offered to us in the grocery store. In my first book "Food Heroes,"…
I recently took a cooking class at 137 Pillars in Chiang Mai, Thailand. The chef took us to the local markets and we wandered through the colorful stalls and tried various delights, things I hadn't seen or tasted before, flavor combinations that were completely new to me in my years working as a professional chef.…
As many of you know, I just returned from exploring several countries in Southeast Asia and one of my favorite areas was the north of Thailand in the city of Chiang Mai. The experience was made particularly special by my stay at 137 Pillars Chiang Mai, which many of you have asked me about since I…
This is the juicy peach time of year. Every market is overflowing with them and sometimes I wish I could bottle up that deep earthy sweetness that tastes like the height of summer. I think I have come pretty close with this recipe for peach butter. A few wise people in my life have taught…