by Kitty | Dec 6, 2008 | Food Articles
This is a family favorite: Give your holiday bird a Moroccan twist! Baste your turkey inside and out with preserved lemon pulp. The salty tang of preserved lemons adds a mouth-watering dimension to a celebratory roast, whether turkey, lamb, beef, or chicken. Placing a...
by Kitty | Oct 20, 2008 | Food Articles
Back to figs: I already mentioned our prolific fig tree—absolutely LOADED with Long Yellow variety figs the size of tangerines. The tree survived in a pot for a few years before I planted it in the ground, and it has been growing (pun intended) crazy ever since. The...
by Kitty | Oct 20, 2008 | Food Articles
I love the following column written several years ago by Carolyn Jung, then the food editor for the San Jose Mercury News. She now writes the blog www.foodgal.com. Carolyn attended a class of mine in the Bay Area. As I always do, I began by demonstrating how to make...
by Kitty | Oct 20, 2008 | Food Articles
Hello preserved lemons aficionados: I don’t have a book to announce—yet! But I am preserving lemons. Actually, not lemons, but Bearss limes. It occurred to me, as I was gathering the dozens of yellow Bearss (sic) limes that had fallen to the ground around...
by Kitty | Sep 23, 2008 | Travel Articles
I wanted to share the interesting experience I had on my way to the airport for my Bay Area appearances at Le Creuset stores, last Saturday at 5:45 AM—my shuttle was a no-show. Panicked, I called the company several times: they did finally send a driver...
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