Our advertisement for this first course. Click here or on the image above to view the course directly. Thanks to Begum Erenler founder of Baykuş Okulu. Owl S...

Giant green stalks. Affectionately known among friends here as ‘sparkles’, a play on the German word for asparagus, ‘spargel’. Russian salad is a bit like t...

Chickpea. Garbanzo beans. Ceci. Chana. Gram. Top top mama. Nohut. Whatever country you’re from whatever you call it, this beautiful bean is one of my persona...

Bunny & the Bearli's admire coconut palms at sunset on the beach outside our guest house Whispering Shells in Kalutara, Sri Lanka. King coconut. Possibly one...

A new Turkish salad bowl, colorfully calling out to be filled with summer salads. Global warming, diet inducing? Eating in the heat can be nauseating, and c...

As a rule, the banana and I are not on good terms. Years of constipation already had me avoiding the banana. Even promises that it was a muscle relaxant/cram...

Left Bunny about to dig into her first asparagus Milanese of the season; right various asparagus in season in Bologna street market accompanied by the ever f...

Mom's spaghetti sauce, in her special sauce pot. Spaghettis sauce could be the epitome of why food speaks to me. Growing up in a “Latin” home, 3 parts Italia...

Once again, my NT alma mater IINH, gave me the opportunity to lead an interactive session titled Food & Culture with fellow Nutritional Therapists (NTs), Nut...

Bunny poses with Maggie's gluten-free chocolate orange cake at a birthday celebration. Straight to the point - Bunny and I basically have just one dessert. T...

Center me, circa 2006, with my Christmas present and newly knitted accessories, ready for the old new year; top left on the ice new year's day; middle left A...

There are certain tastes and smells that make a holiday come alive, and for me, my mother's anisette cookies are Christmas. When I was in university and my m...

Two years we shared super happy Thanksgivings with Mary & Mehdi Jazayeri, in the full spirit of communal preparations and sharing of gratitude. We wish them ...

Fall is my favorite time of year, colors, crisp breezes, and warm food. As a young person, I was always fascinated how my mother managed to accomplish so muc...

At table, 7 of the 8 women from 8 countries attending IWCL cooking class, 8th taking the photo When I came to Lugano in 2007 it felt a bit like tumbling thro...

Granola is one of the foods that was healthy, and then got highjacked. The granola bar of my youth was little more than sugar (or eeh gads sugar substitute),...

Photo courtesy of google, artichokes in their natural growing splendor May, proud month of the artichoke. Spring vegetables highlight natures wisdom in that ...

Charlie's 17th birthday cake, an artistically sophisticated version of the original - same cake inside Recently, Carol, an imaginative and creative cook and ...

Challah bread photos courtesy of google. Recently in Beretta, my favorite bakery in Como, Alli and I were discussing the delicacies of the Colomba, Italian E...

Food, it is true, is my biggest passion. A celebration in every bite, and coffee counts as food, so we can savor every sip. One of my attractions to food is ...