The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money's worth, which meant seafood and sashimi. Of course, I didn't ...
| | |  | The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money's worth, which meant seafood and sashimi. Of course, I didn't particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice. It wasn't until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish! Continue reading "Salmon Avocado Poke Bowl" » | |
 | Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that's so much fun to eat. Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast! Continue reading "Ham and Egg Bakes" » | |
 | There's no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here! This British dessert goes way back — we're talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries. I've lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It's an easy-peasy dessert for a weeknight dinner or a spring party! Continue reading "Rhubarb Fool" » | |
 | When spring arrives and asparagus are in season, they are hard to resist, right? Those green soldiers salute us as we enter the produce section of the market, challenging us to make good use of them while we can! Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus. The base is just onions, a little garlic, lots of chopped asparagus, broth (either chicken or veg), and chopped fresh parsley. Continue reading "Creamy Asparagus Soup" » | |
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