Kitty Morse

 Many of you know what a fan I am of the Vista Farmer’s Market, and of California farmers and food purveyors. In keeping with the Easter/Passover theme, I recently spoke with Sally Brown, of Good for You Gourmet. Sally sells organic beans and grains at the market. Her products are perfectly suited to prepare a […]

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In answer to the e-Newsletter I sent out at the beginning of February, I received this lovely letter from  Danielle Avidan, a follower of this website. She was kind enough to contribute this recipe.
She writes: “My grandmother used a heavy earthenware container, but it can be prepared in an ordinary salad bowl, even a terrine (ça […]

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  In answer to Victoria, a frequent visitor to this blog,  I thought I would share the recipe she requested with all of you.
Hello Victoria: 

The last time we corresponded, you were living in Agadir, in the south of Morocco. I hope you have not been affected by the catastrophic downpours that have plagued the north of […]

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I love the following column written several years ago by Carolyn Jung, then the food editor for the San Jose Mercury News. She now writes the blog www.foodgal.com. Carolyn attended a class of mine in the Bay Area. As I always do, I began by demonstrating how to make preserved lemons the way my great-grandmother […]

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Hello preserved lemons aficionados:
 I don’t have a book to announce—yet! But I am preserving lemons. Actually, not lemons, but Bearss limes.
 It occurred to me, as I was gathering the dozens of yellow Bearss (sic) limes that had fallen to the ground around my prolific tree—Bearss are perfectly suited for preserving.
 Eureka or Meyer lemons have […]

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