Spring

If the name of this dish alone doesn't pull you in, then let me explain to you how wonderful it is.  Okay, it's wonderful.  Believe me.

I truly feel leeks are under-utilized in cuisine in general.  Yes, we throw them into soups for some flavor.  But when you bake them with some cream and garlic and cheese.....oh my goodness, heaven.

If you need a side dish for your steak, your chicken, your pork chop or whatever, partner it up with this dish and everyone will be happy.  The flavors are savory with a bit of sweet from the caramelization that takes place.  It's heaven.

A must try. Get to the store and pick up some leeks.  You won't be sorry you did.

Ah, Spring! We are enjoying a warm spell right now and the fresh produce reflects the change of seasons with earthy root vegetables giving way to tender bright greens. I am so happy to have sunshine and bright green asparagus to eat!

I recently discovered how delicious asparagus is when served raw, in salads. The trick is to shave it thinly with the sharpest vegetable peeler you have, then dress it with oil, lemon and salt so it wilts, just slightly. Asparagus is like the poster child for Spring.

I had eaten quinoa, but never tried cooking it until just recently when I received some samples of it--red, white and black--from Roland Food. Reading about quinoa I discovered while it has the texture of grain, it's actually a fruit. It's also gluten-free. It is very bitter unless thoroughly soaked and rinsed. Fortunately quinoa from Roland Food is already soaked saving me the bother.

Even though spring is officially here, I'm still craving comfort foods, like stews and braised meats. Since cold weather isn't a prerequisite for braising, this past weekend I braised short ribs. After a low, slow braise, the meat turns buttery, soft and absolutely tender enough to cut into with a fork. With Passover and Easter just around the corner, a braised meal is just right for a holiday dinner with family. Instead of the more typical brisket for Passover, why not bring braised short ribs to the Seder table?

Every year around this time, I love to enjoy Passover foods even if I'm not Jewish. (I am still waiting for someone to invite me over for Passover.) I love matzo ball soup and can't get enough of chocolate-covered jelly rings, which I add to my homemade sorbet. But I'm in love with short ribs. It's definitely still popular—I saw it on the menu at Orson restaurant when I was in San Francisco last month. A meal of short ribs is literally a stick-to-your ribs kind of food. So, no, I wouldn't eat it every day, but on special occasion, why not?

There's something about rounds of sliced onions coated with crisp, crunchy goodness and dusted with salt that I just can't resist.

My first remembrance of onion rings is a box of frozen Mrs. Paul's that I would dump out on one of my mom's cookie sheets and bake as an after-school snack to share with friends who would come over after a long day of high school classes.

Over the years I've become much more selective with the onion rings I eat. I never, never eat the kind from the freezer case at the grocery store. And I never order them at a restaurant unless I know for sure they are made in-house.