Tag: recipe

Let’s get cooking! We’ve pulled together a few recipes to help you explore the kitchen—and each other. All three aphrodisiac food recipes are chock full of organic, healthy ingredients and, as an added bonus, all three contain ingredients that are known aphrodisiacs!
Here are a three simple aphrodisiac food recipes to help get you in the mood and #makeitgood:

Cauliflower is about to become the new kale, according to something I read online. And that's just fine with me, because I have grown awfully tired of kale. When a vegetable becomes nothing but a raw garnish, as kale has, a limp and lifeless ruffle at the edge of your plate, then you know its star-studded status is truly over and done with.

I suppose kale had its virtues, but there is a reason we all had to be taught to love it, and not only to love it, but to contort it into all sorts of iterations, some of which were less than inviting. Raw kale in a salad, for me, is just plain roughage, and as for a kale smoothie, well, the less said the better, I feel.

American life is full of references to cherries, from George Washington chopping down a tree of them (Why did he do that?) to the popular song "Life Is Just a Bowl of Cherries" sung by Ethel Merman in 1931. But the actual fruit itself, beloved by most, is a sweet, juicy reminder of the changing season.

Here in California, our local cherry season lasts just a bit longer, while the Pacific Northwest and Midwestern harvests are still weeks away, guaranteeing that the cherished cherry will be in good supply until the end of July.

Once, you couldn't make a chowder in New England without purists frowning over your shoulder. I learned this as a young chef working aboard a ship cruising the waters of Nantucket, catering to the tastes of paying guests. We could give them moules marinières scented with wine; we could make garlicky coquilles Saint Jacques, a French dish that was in fashion then, from the lovely little bay scallops that we gathered in the early mornings off the boat; but we couldn't, on any account, meddle with their chowder.

Well, it seems to be that time of year again. When the days are getting shorter and the evenings are just a little bit chillier. I would love to say that Chris and I have been noticing these moments, but unfortunately we have been too busy.

Sometimes in life, you have to suck it up and work hard so that you can get what you want for your future. I’m not talking about working at a job you hate for 45 years so you can retire and then enjoy life. I’m talking about putting in the right effort so that you can accomplish your goals and be satisfied with your life. Chris and I love to travel, we have done two, six-month-long trips around the world, and we want to continue to live the lifestyle we love. For us to do that, we need to work hard.

Right now, farmers market corn is as sweet as it gets. Soaked in the husk for a few hours and then thrown onto the grill to steam until tender, the corn is salted and a bit of heaven is revealed. It's summer, and fresh corn on the cob is what everyone wants to eat. But don't stop there. The in-season bounty demands experimentation. Fresh sweet corn is crunchy, sweet, light and versatile. Cut fresh from the cob, corn brightens up salads, stews... even ice cream.

Recognized in the literary world with stories such as "Cinderella," "The Legend of Sleepy Hollow," and "Peter, Peter, Pumpkin Eater," the pumpkin is no stranger to the spotlight. Each year in the U.S., thousands of pumpkins are carved into jack 'o lanterns and many pumpkin pies are eaten at holiday celebrations.

Pumpkin is excellent for you. It has no cholesterol and is low in fat and sodium and rich in vitamins. The bright orange color of pumpkin is a dead giveaway that it is loaded with the antioxidant, beta-carotene.