Reply
I have been asked quite a lot lately about rubs for grilling. Rubs are a great way to add a delicious coat or crust to meats on the grill. they can be either dry or wet — dry rubs are … Continue reading
MMMmm, radishes. . . I love the beautiful little French radishes, you know the ones that are read on the top and white on the bottom. My friend Julie and I were chatting about what’s in season at the fruit … Continue reading
I was lurking around my local Costco store yesterday (yes, this is what I do) and spied a copy of Carol Frieberg’s new book “Swirl, Sip & Savor.” What a delightful find! I spent this morning drooling over the pages, … Continue reading
OK, anyone who knows me also knows that I do not like strawberries, but, I could eat this ice cream by the bucketload! Don’t forget the crowning touch of balsamic vinegar! 1 cup sugar 1 cup strawberries, washed, hulled and … Continue reading
I am thrilled to announce that Sizzleworks has been voted Best of 425 magazine’s Best Small Business and runner up in the category for ‘Best Group Activity!’ I would like to thank each one of you from the bottom of my … Continue reading
Fresh, juicy Northwest raspberries are in the markets for a few sweet weeks. These delights of summer will perk up the taste buds in many different ways: Fold them into ice cream, make a sweet & savory grilling sauce, freezer … Continue reading
I LOVE halibut! and, lucky for me, it’s that time of year. I like to change things up a bit, every now and then, grill it, then top with a bit or Blackberry Beurre Blanc, or a light lemony Piccata. … Continue reading
The sun is out, and so am I! Potting up flowers for my patio, finishing up the final touches on my newly remodeled herb garden, and thinking about — what else — food! What to eat on the patio, that … Continue reading
I have found that I love Parmesan crusted Tilapia, so have been on a quest to prepare the best at home. The first couple of times I tried it, the crust did not stick well, except of course, to the … Continue reading
In a recent interview on the Vanessa Waller show, I was asked what I deemed the most satisfactory part of being a cooking teacher — the teaching aspect of watching my students learn and expand their culinary repertoires, or the … Continue reading