Feed your family. Feed your soul.
Last month we said goodbye to our beloved French home La Cachette (the hiding place), for the last time. We were fortunate to gather with old friends and share a 4 course set lunch prepared from fresh local ingredients – only the type available in France – for …read more
When I firmly joined Meg on our zen of slow cooking journey two years ago, there was a mantra in the slow cooking/crock pot world “pot roast and pulled pork..pot roast and pulled pork.”
We all create organic waste from our kitchens so we thought it would be fun and useful to outline our recipe for compost this week. This living, well-balanced soil can be used to grow more food! Meg and I both harvest our home grown vegetables …read more
We hope we’ve laid the foundations for a little more zen in the kitchen this month with tips from Meg’s friend and chef John des Rosiers on how to chop an onion and some homestyle tips to mincing the aromatics and shredding the veg.
In the third installment of our kitchen skills this week we share how to use your microplane grater for making a very simple 5 ingredient recipe of Vietnamese origin.
Last week we shared some of John des Rosiers kitchen skills for the home cook from his professional kitchen at Inovasi. Meg wanted some tips to help become a more functional cook, since most of us never receive any formal training. I admitted that I …read more
It turns out that mine and Meg’s respective trips to India spanned many years. I too once travelled there 16 years ago on a gap year, with my passport and a backpack, en route to Australia. I travelled by chicken bus express one way from …read more
This week we welcome professional guidance supplemented by a spice prescription from our friend Geeta Maker-Clark, MD. Geeta is an Integrative Family Physician in the NorthShore University HealthSystem. Click here for Geeta’s extensive Biography. (See below for a good definition of Integrative Medicine.)
This week we welcome our guest post writer Anuradha Sawhney to inspire us with her vegan cookery. On her recent travels to India, Meg took a cooking class with Anuradha and we’ve adapted a recipe from her cookbook The Vegan Kitchen: Bollywood Style. “The inspiration for …read more
This month we’ve brought you Moorish Tuna Chermoula and White beans from Morocco, Chicken Cacciatore with Citrus Farro from Italy, but our trip around the Mediterranean brings us back to Italy because we simply couldn’t resist the simplicity of Claudia Roden’s Duck Breasts with Blueberries and …read more
We bounce off the toe of the Italian Peninsula into North Africa this week to score our second recipe from around the Med. We take with us Dr Devries mantra “More fish…less meat…” and marry it with our penchant for herbs and spices from the …read more
This endless Chicago winter tentatively holds onto some aesthetic charm for me however my mind wanders to warmer climes. With auspicious timing we are focused on bringing a little warmth into your home with our heart healthy recipes from around the Mediterranean.
