I’ve been absorbed in summer weather, writing, photography, and recipe formulation. And this past weekend we took a brief sojourn to a beautiful California beach on Coronado Island (and one of us took in a bit of Comic-Con). It was very much needed. But now I’m back, and we’re grilling. Stone fruits are in season, so I’m taking …
Firecracker Pops
Once again, Seattle is cool and somewhat damp this weekend, while just about everywhere else in the U.S. folks are sweltering in humidity, heat, and triple-digit tempeatures. In some parts of the U.S. there are power outages due storms. I hope it gets better soon for everyone, and that when you read this you are safe, along …
Eggplant Parmesan {grain free}
Get ready—this recipe for Eggplant Parmesan is grain free and conventional in method, but somewhat unconventional in its use of ingredients. That’s because I use goat cheese or dripped yogurt instead of other soft cheeses. I do add Parmesan into the mix, but the choice of cheeses is up to you, really. I use eggplant, …
Blueberry Corn Muffins
Note: This is not a grain-free recipe, however it’s gluten-free. Food and memories seem to go together. Corn muffins remind me of a diner in the Bronx, somewhere, sitting with my dad, coffee for him, a corn muffin and juice for me. Recently I had a craving for a corn muffin, and this is what …
Cherry Ice Cream and Frozen Yogurt
Along with everything that’s late to bloom around here this summer, cherries came late and stuck around much longer than I anticipated. I just finished up the last batch of Bing cherries for this recipe. But this is not the end of the season for this recipe because I use frozen cherries as well as …
Herbed Goat Cheese
If you love goat cheese (or chèvre in French) and you’ve made yogurt before, this will be a familiar recipe. And if you haven’t made yogurt, this is fairly easy and just requires some timing over the course of a day or so. And it’s so worth it. Traditionally, goat cheese is made by heating …