By now you’ve rightly noticed I am a huge fan of Spanish food. It started in the late-90’s when I had a two-week work assignment based in Madrid and environs. I was an immediate admirer of the foods after feasting on all manner of dishes,…

Is enduring, fudge-y pudding cake on your radar? If not, you are in for a chocolatey treat. As the cake bakes, a rich fudge-y sauce forms on the bottom of the pan, leaving a light, brownie-like cake atop. It’s a marvel to watch as it…

Springtime means brunch time for many of us. And finally (Finally!) we are slated for dry and sunny days to gather with family and friends. Even if it’s for just hubby and me, I often make a frittata for our Sunday brunch. I make it…

Chilly, rainy days are still with us so hearty, warming meals are what’s on our table. This main dish comes together fairly quickly for a weeknight but can also be presented for a celebratory table.  (Especially if you add a few sprigs or slices of…

A recipe for an olive oil cake always catches my eye and piques my curiosity. I love them because they bake with a moist and tender crumb and keep for a day or so with little diminution of these ideal traits. It is still citrus…

The recent cold snap, followed by days of atmospheric river rains, have landed me back to the pantry for meal inspiration. Fortunately, I keep a cache of pulses (the edible seed from a legume plant) for just these situations. Channa dal is a type of…

These savory shortbread cookies would be right at home on your cheese board where I’d also nestle a few roasted almonds nearby.  We enjoy these from lunch time to cocktail time, anytime the mood strikes. And their salty-sweetness goes dangerously well with a flute of…

Persimmon trees are very common in Bay Area backyards. I’m fortunate to have neighbors on two sides with persimmon trees. One is the Fuyu variety, round and squat, best eaten crunchy like an apple and usually raw as well. The other is the Hachiya variety…

Autumn in the Bay Area brings delightfully mild, sunny days. While autumn produce has made an appearance at markets, I’m not ready to fully dive into hearty fare just yet. This brown rice salad uses autumn produce but is welcomed on lunch and dinner plates…

This is my version of a German-style peach kuchen. My recipe is written on a three-by-five inch recipe card in a penmanship style I abandoned decades ago. All to say, I no longer recall the origin of this particular recipe to give it proper acknowledgement.…