They say that years of careful nurturing and gentle pruning—from seed to tree—makes a significant difference in the way oak trees develop. If tended to well, an oak tree grows strong and is able to provide shade, comfort, and beauty for many years. But, if left to chance, a vulnerable tree can become weak and gnarled, providing shade… Read More
When I first saw a photo Chef Chad Sarno’s Kale Salad presented in a cucumber “bowl”, I fell in love. I’m totally into the “pretty” when it comes to food and immediately decided that I would make my own version one day. Since plants are often thought of as boring or bland food items, making nourishing and… Read More
Looking for an interesting and different way to make soup out of your fall/winter squash? Well here it is—butternut squash harmonized by the exotic Thai flavors and cooked (tom) in coconut milk which has been infused with galangal (kha), lemongrass, and kaffir lime leaves. It’s spicy, cozy, delicious, and just the thing for fall and winter.… Read More
Farro is one of my go-to grains for busy weeknights, and weekends too. Although it’s one of the oldest forms of wheat and has been part of the Italian diet since ancient times, its only been in recent years that it gained popularity in the U.S. I use it a lot because I can easily have a pot of… Read More
If I’ve visited your house or if you’ve come to mine in the past few weeks, you’ve probably had a version of these aromatic and irresistible spiced pecans. Slightly exotic yet also quite familiar, these pecans will amaze and delight—both kids and adults. I’m always asked about how I make them. So simple and so good, they come together in almost… Read More
A quick post before the weekend. I had a few end-of-the-season zucchinis laying around my kitchen and decided to use them last week for my lazy-Sunday-afternoon soup routine. This is a silky soup that’s simply made. You can either peel the zucchinis or not; it’s up to you. Cook them with some onions, garlic and carrots in… Read More
PETIT WORLD CITIZEN 