Chocolate is always in season, isn’t it? Whether we are snuggled inside on a February snow day, or wilting in the heat of a humid August scorcher, chocolate always seems like a good idea. Right now, it’s zucchini season, and I can think of no better way to put a zucchini to good use than
Halloween is a candy and costume holiday. I know, I know, there is a history going back to the old country, when they carved turnips into Jack-o-lanterns to scare away the spirits. In my lifetime, it was all about being a kids, putting on a costume, and collecting as much sugar and chocolate as possible
National Pistachio Day is February 26th I remember the first pistachios I ever laid eyes on. They had bright red shells, and had arrived around the holidays. As a kid, the color of the shells drew me like a magnet, and I just had to get a handful of this new, exotic nut. Cracking open
Holiday entertaining is so fun, so necessary, and too often, so stressful. I know, I know, you have enough to do without having to clean the house and make food for a bunch of people. But I promise you, it’s worth it. This is the end of the year, the big holiday season, and if
Mmmm, chocolate. It has to be the most universally loved food, doesn’t it? Whether you are a devotee who keeps a stash of semi-sweet to mainline throughout the day, or an occasional chocolate eater who prefers Devil’s Food on birthdays, you know the charms of Cacao. Well, vegans love chocolate, too. And now, thanks to
Valentine’s is a big chocolate holiday. The chocolate industry predicts that this week, 60 million pounds of chocolates will be purchased, and most of them will be snatched off the shelf on the day before Valentine’s Day. Nothing like putting it off! So this year, I am planning ahead, and making some super-simple chocolate for
This weekend, while everybody else is making Superbowl food, I am looking ahead to the next big food event. Valentine’s Day. It’s been a while since I made a new romantic chocolate treat, and it’s time. I’ve been slacking off, resorting to boxed chocolates or candy for a couple of years. It has been, and
I’m a food writer. I develop recipes for publication, and I test and taste and teach and in every way immerse myself in food all the time. I know for you civilians, it sounds like a trip to heaven. And really, I can’t complain, I am doing what I love and getting paid for it.