Food & Drink

by Rona Boyer
Many cooked endive recipes simply do not work. My French mother-in-law,  Loulou taught me that endives are so full of water that they must be steamed or boiled, allowed to cool and pressed so that the water runs out of them before cooking so as not to create a soupy dish. Here are two recipes- one lean and good tasting,  the other more delicious. Your choice, but this is how we do it:
by Rona Boyer
I have always loved cucumbers and was delighted to learn that in addition to being refreshing and delicious (and low in calories), they have antioxidant and anti-inflammatory properties (like many fruits and vegetables). Moreover, they contain three powerful "lignans" that research indicates can reduce risk of cardiovascular disease and several cancer types (breast, uterine, ovarian, and prostate.) So I...
by Rona Boyer
No one can slice as consistently by hand as you can with a mandoline, quickly and easily making paper-thin or thicker slices of cucumbers, tomatoes, potatoes, carrots, apples, pears, and so on. They come in plastic or stainless steel. I have seen prices from $22 to $200, depending upon how many extra functions you want. But if you want to make many of these cucumber recipes easily,...
by Rona Boyer
This beautifully hand-painted ceramic tableware is representative of the Neapolitan school of painting and glazing decorative art in the bright colors of Italy's Salerno.  The dishes are both dishwasher- and oven-safe and would dress up any table or kitchen where good tasting food is served. Cerasella created a special design for the California based chain of 21 authentic Italian restaurants. They are...
by Rona Boyer
I got to the Farmer's Market later than usual—11:30and I found that almost everything from Stonewood Farm was sold out already. I will have to go back to my early morning habits. 
by Rona Boyer
If you really want to, you can mix your own teriyaki marinade (by combining equal parts of water and soy sauce and adding brown sugar, lemon juice, and crushed garlic). Or purchase a ready-made bottle.  It makes for a delicious marinade that works well with pork, beef or chicken.  If you enjoy these recipes on the grill, you can try them in the oven over the winter. They are just as good, but not quite as much fun. 
by Rona Boyer
Marinades have two purposes: to tenderize and to enhance the flavor of meat, fish, poultry or even veggies before they are cooked. To my mind, if you have a great steak that is naturally tender and flavorful, it is a culinary crime to marinate it. An average piece of meat, however, can be much improved with a good marinade. To help you master the art of marinating, I have put together a short explanation...