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| I've been a professional writer for over 20 years, starting my career as an advertising copywriter. Today, I do mostly editorial writing - with and without recipes - for magazines and newspapers. |
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Published food writing and recipes include: See also Recipe Developer for recipes I've developed for corporate clients.
Recipes include:
Recipes include:
TAKE YOUR SWEET TIME Whether you’ve got 15 minutes, all day, or somewhere in between, we’ve got desserts that will make the most of every second. Feature story, March 2007 (recipes only)
Recipes include: CHOCOLATE-ORANGE COOKIE STACKS TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE
QUINCE This classic holiday fruit is making a comeback, thanks to a farmers’ market near you. At The Market column, December 2006 (recipes only)
Recipes include: LAMB CHOPS WITH POACHED QUINCE AND BALSAMIC PAN SAUCE MAPLE-ROASTED QUINCE AND SWEET POTATOES QUINCE AND CRANBERRY SAUCE QUINCE TARTE TATIN
CRANBERRY SAUCE 4 WAYS Feature story, November 2006 (recipes only)
Recipes include: CINNAMON AND CLOVE CRANBERRY SAUCE PINEAPPLE CRANBERRY SAUCE WITH CHILES AND CILANTRO CRANBERRY SAUCE WITH VANILLA BEAN AND CARDAMOM
Call your friends right now. With a menu this quick, easy, and delicious, you’ll be ready in no time. Feature story, June 2006 (recipes only)
Recipes include: CILANTRO SLAW GRILLED CORN WITH CITRUS BUTTER DULCE DE LECHE ICE CREAM WITH FRESH BERRIES AND MEXICAN CHOCOLATE SAUCE
Recipes include:
Recipes include:
Why is a summer tomato always such a revelation? For most of the year, tomatoes are exactly as exciting as ketchup, and just as predictable a fixture at the table. They're the produce equivalent of a condiment. Still, we refuse to go one season without them, so what we mostly get are the seasonless supermarket specimens. By comparison, a summer tomato, still warm from the garden or a grower's farmstand, simply sliced and pooled in its own juices (maybe sprinkled with a pinch of fleur de sel), is an exotic species. And that's particularly true of heirloom tomatoes - older, non-hybrid varieties available only at this time of year... Recipes include:
The earthy sweetness and hearty texture unique to fall vegetables can be coaxed into delicious perfection in many ways - but it's in a pureed soup that those wonderful qualities really shine. For the velvety, satisfying fall soups that follow, all you have to do is brown some vegetables, add broth, simmer until everything is tender, and then puree. It's that simple... Recipes include:
Safeway's Every Season magazine
Recipes include:
For you next Big Game gathering, lighten up with healthier twists on favorite dishes. Feature story, Fall 2007
All across America, television sets are flickering to life with the Big Game. If you have invited family and friends over to watch your favorite rivalry, we’ve got an easy game plan for keeping everyone fueled through the game, from the first kickoff to the final whistle...
Recipes include: BLACK BEAN, SALSA, AND SOUR CREAM NACHOS MARINATED STEAK AND CHICKEN SAUSAGE SANDWICHES JALAPEÑO COLE SLAW MEXICAN CHOCOLATE BROWNIES
From a beautiful fresh salad to a luscious pastry dessert, here are creative and delicious ways to use peaches, nectarines, pluots, and apricots. Try our easy recipes now, when these stone fruits are at their peak in our Produce Department. Fresh from the Fields column, Summer 2007 (recipes only)
Recipes include: SUMMER STONE FRUIT SALAD WITH VANILLA VINAIGRETTE PLUOT GALETTES FRUIT-FILLED CRESCENT ROLLS
Let Safeway help you turn out stunning holiday roasts and find the perfect wines to match. Feature story, Winter 2006
While Thanksgiving is all about turkey, there are plenty of other times during the holiday season when you need a showstopping meal and want something a bit different...
Recipes include: LEG OF LAMB WITH CUMIN AND PAPRIKA ROAST PORK LOIN STUFFED WITH BUTTERNUT SQUASH AND BLUE CHEESE GARLIC PEPPERCORN BRISKET
Exclusive Platinum Label Corn is available only at Safeway. Fresh from the Fields column, Summer 2006
Nothing says summer like grilled corn on the cob. Tender, sweet, smoky, and sublimely simple, a fresh ear from the barbecue just can't be beat...
Recipes include: STEP-BY-STEP GRILL-ROASTED CORN ON THE COB CORN, TOMATO, AND ARUGULA SALAD
The days are getting longer. The sun is getting warmer. Can you feel it? Spring is in the air. It's time to start enjoying the outdoors again. And what better way to do just that than with an Easter picnic?... Recipes include:
Ham for Easter is like turkey for Thanksgiving. It's a must. But a big difference is that preparing ham is amazingly simple: You get a stunning result with absolutely no effort. Afterward, half the fun is enjoying the leftovers for days to come.... Recipes include:
Champagne and sparkling wine - fizzy, sophisticated, and fun - make
every event more festive. And there's nothing that goes with wine
better than cheese. So why not use them as the foundation for a
holiday party - one that's so easy you can even host it on a weeknight?...
Here's a great way to enjoy the casual company of friends and make the most out of the Halloween season: Invite everyone over to carve pumpkins and enjoy warm bowls of delicious soup. You provide the carving tools, plenty of newspaper-covered workspace, and a buffet featuring our spectacular Safeway Signature Soups (we give you recipes for a fall salad and cornbread to go alongside). Your guests provide the pumpkins (tell them in advance that it's BYOP)... Recipes include:
NECTARINE & CHICKEN BREAST SALAD NECTARINE LEMONADE EASY MOUSSE DESSERT FRUIT & ICE CREAM POPS
This time of year, there's nothing like spending a day in the kitchen, baking up several batches of holiday cookies. And you can make the day even more festive by having your kids help out... Recipes include:
COOKING WITH WINE The world of wine is sometimes, well, intimidating. So in talking to several local culinary experts, it was a happy surprise to learn that, though choosing a wine for the glass may be daunting, splashing it in the skillet needn’t be...
A LITTLE SOMETHING SPECIAL It’s not your everyday coffee house. And it’s not a deli either. El Dorado Kitchenette is a sublime combination of the two, plus a picnic supply store, wine bar, and patisserie. All served up with El Dorado’s signature blend of Wine Country cool...
The girl & the fig’s Sondra Bernstein is tirelessly adventuresome and, unabashedly, a girl People section, Spring/Summer 2006
She’s got so much going on in the
Sonoma food scene that you’d think she's been around forever. But in
fact, Sondra Bernstein’s original restaurant, The Girl & the Fig in
Glen Ellen, opened less than ten years ago...
Many people know Tomales Bay Foods as the makers of the highly acclaimed
Cowgirl Creamery cheeses. What most don't know is that Tomales Bay
also imports some of the most amazing artisan cheeses from around
the world...
When I die, I thought as I drove home down the Silverado Trail in the golden glow of the late afternoon, I want to come back as a winery chef. I'd just been to Cakebread Cellars in Rutherford, to meet Culinary Director Brian Streeter. Streeter spends his days in a roomy kitchen with two big banks of windows overlooking gardens tended by owner and Master Gardener Dolores Cakebread...
Put away those cans of Progresso! There's no better way to get cooking during the dead of winter than to heat up a bubbling stockpot of homemade soup. Featuring seasonal root vegetables that are packed with common cold-beaters, these recipes are quick and easy to make, even for kitchen neophytes... Recipes include:
 THANKSGIVING FOR IDIOTSFeature story, Fall 2002 Sure, it's a big bird. And yes, you'll be measured against everyone's fondest childhood memories. But Thanksgiving dinner isn't rocket science. Don't let the Rockwell-inspired commercials and complicated recipes in the Sunday papers intimidate you... Recipes include:
It's Sunday, already a scorcher at 11 A.M., and you've just built your new Brick BBQ (Did you skip that part? Go back to page 58!) Nothing but last night's take-out in the fridge? Look closer. What about that orphaned collection of condiments in the door? An embarrassment of riches!... Recipes include:
VEGGING OUT What to do when “red with meat, white with fish” doesn’t apply. Feature story, May/June 2006
Fresh English peas, with a bit of
butter and salt, alongside an aromatic white. Rich, ripe tomatoes
with basil, olive oil, and a Spanish Garnacha. Sautéed mushrooms with
Russian River Pinot Noir. According to Burke Owens, associate
director of wine at COPIA:
The American Center for Wine, Food & the Arts in Napa, these are the
vegetable and wine pairings that dreams are made of...
Quick Cuisine,
my twice-monthly syndicated newspaper column
FRESH, FROZEN
BERRIES FEEL-GOOD ALTERNATIVE TO DASHBOARD DINING. Although you probably imagine rolling vineyards and quaint Main Streets when you picture the Napa Valley, the town of Napa itself, although definitely (and thankfully) adding tony features at break-neck speed, is very much fast food and franchise heaven – or hell, depending on your perspective... Recipe: MIXED BERRY SMOOTHIE
SPICY OR JUST
SASSY, SALSA IS A SURE-FIRE PICK-ME-UP My best friend from high school, a native Californian like me, went to college in New Hampshire, a place that was so different from everything we knew, she might as well have gone to the moon. The first time I visited her there, it was a big deal - cross-country airfare, snow-appropriate clothing, and much excited planning. I pondered long and hard about what treat I might bring her, a piece of California that she'd particularly appreciate in her new home. And once it hit me, I knew it was perfect. I brought not one, but two large jars of La Victoria Salsa Suprema... Recipe: SALSA, SHRIMP AND BUTTER LETTUCE SALAD
EXPLORING
DELIGHTFUL MYSTERY OF CHOCOLATE Chocolate is an amazing thing. I always knew this from a culinary standpoint because there's nothing that elicits oohs and aahs like serving an incredible chocolate dessert. And I always knew it emotionally because there's nothing that makes me feel indulged, treated, and happy like eating chocolate. I even knew it intellectually, because I know what it takes for chocolate to go from bean to bar... Recipe: BITTERSWEET CHOCOLATE DECADENCE CAKE
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STEAK HOUSE RULES
JOIN THE CLUB
THE
59-MINUTE DINNER PARTY
PARSNIPS
MEYER
LEMONS
HEIRLOOM
TOMATOES
EASY
PUREED SOUPS, WITH THE FLAVORS OF FALL
SUPER QUICK COOKIES
FOOTBALL
FAVORITES
THE ULTIMATE FRUITS
OF SUMMER
FOR SPECIAL
OCCASIONS
A TASTE OF THE SUN
TAKING
EASTER OUTSIDE
EASY
PUMPKIN CARVING PARTY
KINGS
OF THE ORCHARD
ROLL
OUT SOME FUN
YOU GO, GIRL
GOT
CHEESE?
CULINARY
ENOLOGY
HOT
POT
SPECIAL
SAUCE
