Food tips

As a child I wasn’t crazy about vegetables with one notable exception. I loved artichokes. My mother served them with lemon butter or garlic mayonnaise and upon retrospect I think that was in no small part why I loved them so much. All other vegetables were served plain, but artichokes got the royal treatment, and frankly, what isn’t better with a dip in lemon butter or garlic mayonnaise? There’ s a popular dip with canned or frozen artichoke hearts. spinach and loaded with cheese and mayonnaise. I’ve remade the recipe, creating a creamy dip made with fresh spinach, herbs and Greek yogurt. Dip the artchoke leaves and heart into the dip and you get the flavor of that dip but in a much fresher, lighter and healthier way.  Artichokes are good hot or cold and are a very good source of dietary fiber, vitamin c, vitamin k, folate and manganese and a good source of niacin, magnesium, phosphorus, potassium and copper. They do require a little prep work. You need a good pair of kitchen shears t

This year marks the 10th San Francisco International Chocolate Salon . I’ve been a judge and moderated panels and even spoken a couple of times at this fun event. It offers the opportunity to discover new chocolates, new flavors, new creations and even meet some chocolatiers and chocolate makers. There's also usually some wine and spirits for those over 21.  At the upcoming SF Chocolate Salon I recommend checking out chocolates from some of my favorite local producers—melt in your mouth truffles from NeoCocoa , pretty bon bons from Jade Chocolates and Socola Chocolatier and scrumptious chocolate covered marzipan from Nuttyness .  My other favorites are William Dean Chocolates from Florida and Amano Artisan Chocolate from Utah. Don’t miss either of them!  The reason I enjoy attending (not to mention judging) the Chocolate Salon is I get to catch up in person with some of the best chocolate makers and chocolatiers I know. Nothing beats finding out what they are up to and trying so