Roasted Squash and Apple Soup

While packing for our trip to Hawaii in early January, I caught my husband with a puzzled look on his face as I threw a few miso soup packets into my suitcase. “You’re taking soup with you to Hawaii?” he asked. “Of course.” I replied. As if packing soup for a trip to a tropical island were […]

Smoked Salmon Chowder

  It’s that time of the year in my neck of the woods when spring displays its eagerness to kick winter to the curb by giving us signs of what’s to come.  This means that it is perfectly normal here in the Bay Area to see locals in flip flops and shorts one day only to be back […]

Hlelem: Tunisian Vegetable & Bean Soup

  At least twice each week, I pick up lunch at Whole Foods.  This particular location is a few miles from my office but given that I can’t seem to bring myself to plan ahead and pack a lunch, the drive for a hot, healthy lunch beats stopping at any of the scores of fast food […]

Soupa Avgolemono (Greek Egg-Lemon Soup)

  For my birthday a few days ago my husband and I spent the day in Carmel, an annual tradition.  It was a beautiful summer-like day on the beach–in the middle of December.  I donned warm layers preparing for a chilly day only to shed them as we walked the mile-long stretch of Carmel State […]

Chicken Tortilla Soup

  It’s been quiet around here, I know.  But behind the scenes life has been happening and it’s all taken place outside of my kitchen.  There’s been no time to stand still or to get lost in routine which, for me, means having a regular cooking schedule and the time to photograph the dishes so […]

French Onion Soup

  Well, hello!  My husband and I returned from our trip a couple of nights ago and we’ve been busy catching up on laundry and fighting jet lag since.  Our bodies still on France time, we’ve been going to bed by 4 -5 pm only to be ready to start the day at 1 am. […]

Tofu-Making Class at Cavallo Point Cooking School

  It all starts with quality soybeans, mature and fully-grown.  They are soaked overnight then steamed and ground to a pulp with water.  The okara (soy pulp) is then separated from the liquid.  The liquid from this  seemingly-simple-but-nuanced process is soy milk–thick, creamy milk that is the base of fresh tofu. I finally had the […]

Ribollita (Rustic Tuscan Soup)

  My husband and I spent the weekend in Carmel last week.  A local artist’s work was showing at a gallery–he was a friend of a friend and we were kindly invited to attend.  We also used the quick getaway as an opportunity to get me back on my bicycle again.  It has been months […]