There is nothing simpler than soup for dinner, but there is something complicated about the extremely high sodium content of most prepared soups. So I make a lot of soups from scratch. The better the ingredients, the more flavorful the vegetables, the less salt you need. I rarely add more than a pinch. Continue reading
It’s been blowing a gale here in SF, for a while now, so it feels too cold for things like tomatoes and corn, but they’re starting to pop up in the farmers market and my mind is starting to dance. Continue reading
This was a recipe I submitted to a cooking competition a while back. I didn’t win, but this savory and sweet pizza recipe was really delicious and I wanted to share it. Continue reading
