The “caviar” on my mind these days involves black-eyed peas, not those extravagant little fish eggs.  Marinated with chiles, onions, bell pepper, corn and tomatoes, the humble legumes are transformed into the classic Texas caviar.

This chunky salsa is a staple in the Lone Star State—a little bit Southern, a little bit Mexican, and altogether irresistible.  Countless variations have made the round of backyard barbecues and tailgate parties since the 1950s, but the original was the creation of Texas culinary star Helen Corbitt, a cookbook author who served as food consultant for Neiman-Marcus in Dallas. (more…)

Hummus often is the easiest dish to skip at a party.  It’s that creamy beige dip in a plastic tub that someone picked up at the store on the way to the host’s house.  It’s pleasant enough if the processor hasn’t used too much citric acid as a preservative but hardly worth the calories when there are more exciting choices on the table.

At least that’s what I always thought until I was coaxed into sampling the garlicky hummus offered at a farmers market in Santa Clara.  Who knew that such a silky, seductive dip could come from pureed chickpeas laced with mellow garlic and spices?  I was hooked. (more…)

One of the things I miss most about working in Silicon Valley is the bounty of great ethnic eats served in little strip malls scattered around the south end of the Bay.

Now, if I crave a really good bowl of ramen, say, or a pita filled with crunchy falafel, I have to make a special trip over the hill or figure out how to make my own.  I’ve decided to pass on making ramen — the perfect noodle has eluded far better cooks than I.  But falafel definitely seemed worth a try this spring when I was stuck indoors on too many cold and rainy days.

While I was at it, I decided I might as well see if I could bake my falafel rather than fry them.  (more…)

One of the great joys of spring is the debut of fresh fava beans at the farmers market.  The shiny green pods look for all the world like pole beans on steroids and the skin is quite tough. But tucked inside are some of the most delectable legumes you’ll ever eat.

If they weren’t so wonderful, I’d certainly begrudge the time it takes to get to the edible portion of the beans.  I like to think of it as a rite of spring, however. Stripping open the pods, removing the beans, then blanching them and peeling each one by hand is a meditative process that slows time and allows me to savor the pleasures of the season. (more…)

After all the excess of the holidays, nothing appeals to me more than a simple soup to warm the body and soothe the soul.

I crave comforting texture, wholesome ingredients, and straightforward flavors.  This white bean and kale soup has it all. (more…)