Need a recipe that screams summer? Make a batch of ratatouille

2024-03-13T09:45:49-07:00By |

There are certain Mediterranean dishes that just scream "summer" and ratatouille is one of them, although honestly this dish will work any time of year, even if the staple ingredients—eggplant, zucchini and tomatoes—are not in season. I enjoy making a big batch that I can eat for days, especially when it's too hot to want to cook every evening.

Recipe: Ratatouille

2024-03-13T10:09:45-07:00By |

There are certain Mediterranean dishes that just scream "summer" and ratatouille is one of them, although honestly this dish will work any time of year, even if the staple ingredients—eggplant, zucchini and tomatoes—are not in season. I enjoy making a big batch that I can eat for days, especially when it's too hot to want to cook every evening.

Cooking with Olive Oil vs. Coconut Oil

2024-03-13T10:09:48-07:00By |

My latest On Nutrition column in The Seattle Times, "Coconut oil: It's really not that good for you," is my attempt to set the record straight on whether we should be eating coconut oil with abandon (hint: we shouldn't). As a result, I received a number of questions via email regarding my suggestion in that column to use olive oil as a primary cooking fat.

Recipe: Fresh and Easy Rustic Gazpacho 2.0

2024-03-13T10:09:49-07:00By |

I blogged about my recipe for rustic gazpacho when I first adopted it into my repertoire back in 2014. Much like ratatouille (more on this soon), it inexplicably fell out of favor after a few intense years. How fortuitous that I was re-inspired to make this fresh, lovely, easy soup as I was flipping through Nancy Harmon Jenkins "Virgin Territory: Exploring the World of Olive Oil" before giving a talk on the Mediterranean diet.

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