Photo: Martin Lane Cochran A friend asked if we could do a cooking class for her kids and some of their friends. She said, “they do not want to decorate…
I had a few requests for this recipe over the last week… Macadamia Nut Coconut Macaroons 6 cups tightly packed coconut flakes 3 cups finely ground macadamia nuts (I do…
We have been working on a bunch of cooking projects lately–– writing, developing recipes, testing and editing. This recipe is a new favorite: Sesame Coconut Cookies 16 cookies, Prep Time:…
Davina Sandground of Nutrition Groove and I taught our second class today on getting calcium through non-dairy sources. A few days ago Mark Bittman…
Davina Sandground of Nutrition Groove and I collaborated on a class today focusing on getting calcium through non-dairy sources. Davinas sources for research on the subject include The Nurses’ Health Study…
Artisana Coconut Butter is a staple in our kitchen. It is made from the pureed flesh of raw mature coconuts unlike coconut oil which is the pure oil extracted from…
Most days I eat at least one young coconut. John has been curious about making a curry sauce using both the water and meat from a young coconut, the idea…
We like to serve eggs at Home Restaurants, two of our favorites are from Path Valley Cooperative and Whitmore Farms. We wanted to try some variations with a thermometer, a…
I am very sceptical of the additives used in so called, modernist cuisine. However since I use baking powder and baking soda all the time, which were once considered new,…
We recently started getting caviar from California… initially we were skeptical since traditionally the only caviar we served was from wild sturgeon of the Caspian or Black Seas. However wild…
