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Sandwiches for Summertime
I tend to associate this time of year with the ultimate convenience food – the humble sandwich. The beauty of this meal is that you can put almost any food you love between two slices of bread. It’s not just…
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What’s Hot? Outdoor Pizza
Memorial Day marks the beginning of the season for cooking outdoors, and I’ve heard from several friends who say they are looking forward to making pizza. Outside. Apparently, outdoor pizza ovens are a “thing.” Pizza is one of the first…
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Spring Soups from the Garden
My friend Greg, who has been gardening for more than 30 years, knows his vegetables, and he loves spring soups. His huge garden here in northeast Massachusetts has already offered up soup ingredients – kale and asparagus, and greens for…
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Are You a Climavore – Yet?
What drives our decisions about what to eat? Are more consumers becoming “climavores” – choosing their diet based on the impact on climate change? The global consulting firm Kearney conducted a survey on the topic, questioning 1,000 consumers concerning their…
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Spring Vegetables Are Busting Out All Over
In my yard, the apple trees are about to bloom, and the asparagus and spring onions in the garden are peeking up with their bright green shoots – almost ready to use in the kitchen. The thyme and oregano are…
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Looking for a High-Protein, Low-Cal, Low-Fat Ingredient?
It’s springtime at last. And I’m thinking about lighter meals and ways to use the fresh vegetables of the season. I’m also continuing to think about how to follow my own advice and lower my meat consumption. In my house,…
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Reflections on Spring Planting Season
This past week, a good friend and reader, who grew up in the same area of northern Illinois, asked me what’s going on with food availability and prices. Turns out that it’s complicated – and a long story. It’s planting…
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The Culinary Melting Pot That Is Hawaii
When many Americans think of Hawaiian food, pineapple likely is the first that comes to mind. But that’s more a testament to the strong advertising of Dole and Del Monte in the mid-20th century than the actual cuisine. As for…
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Easter Vacation
When I was growing up in the farmland of the Midwest, the Easter dinner menu was baked in. We had a big feast at the home of my grandparents together with aunts, uncles, and a dozen kids. Ham, turkey, and…
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Trending Now: Tinned Fish
If you grew up as I did, far away from the ocean in the middle of the country in the 1950s, you didn’t want to eat store-bought fish. It smelled and tasted, well, “fishy.” The transportation and distribution systems of…
