An extraordinary grain. Read more…
This year’s crop of peaches is scarce in some parts of the country. But fortunately not in Colorado. If they’re available, grab one and as you take your first bite meditate on the complexity of flavor, texture and aromas associated with a perfectly ripe peach. Read more…
The precarious precipice of permanent change….. Read more…
My first introduction to Indian cuisine was when I assisted a class that Julie Sahni (who has an Indian Cooking School in New York). She was teaching to a group of professional cooking teachers in Cambridge, MA in the early 1980’s. From the standpoint of culinary techniques presented, the menu she prepared was simple; chopping, … Read more…
We’ve all heard Richard say it before: “Practice all day, every day!” I distinctly remember the first time I got the advice; it was in the first class I ever took from him. I chuckled at the idea, imagining myself hopping out of bed in the middle of the night to touch my toes or … Read more…