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Wandepranting

wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderpare...
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Squash Blossom Pasta Recipe

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Summer is in full swing and so are the farmers markets. It’s a joy to walk around and see all the juicy peaches, luscious strawberries, plump eggplants, and many colors, shapes and sizes of peppers and squash. Much as I like Summer squash, I’m even more crazy about their younger selves—squash blossoms. They are wonderful stuffed and fried, in frittata, risotto, in quesadillas and of course, with pasta.  I am a pasta maniac and swear I could eat a pound of it in one sitting. But I’ve been experimenting lately and I’ve found I can be satisfied with a whole lot less pasta if I add a lot of other ingredients. This recipe is a perfect example. It has plenty of vegetables and just a little pasta. It uses very few ingredients so use the absolute best you can get from either your garden or a farmers market.  Squash blossoms are very delicate and I like this technique of just blanching them in the pasta water rather than sauteeing them. Many recipes use to many other strong flavored in...
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Remembering James Beard at the Stanford Court

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Erica Peters, Marelene Sorosky Gray, Jacqueline Mallorca and John Phillip Carroll In the 1970’s and 80’s James Beard , the "dean of American cookery" took up residence at the Stanford Court  hotel. The hotel was his home for three months out of the year. The San Francisco Professional Food Society recently hosted a conversation with three of his friends and co-workers, John Phillip Carroll , Jacqueline Mallorca and Marlene Sorosky Gray who reminisced about his time at the Stanford Court. It was moderated by food historian Erica Peters.    Here are just a few highlights  from the event:   On his time in San Francisco:  This city and this hotel room were great refuge for him. It was chaos in New York. Julia Child once referred to his New York house as being full of loonies but here he was invited to everyone's home for dinner and he was taken care of. He said, “the city just gets into my blood.” - John Phillip Carroll (JPC) He loved the West Coast and he h...
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