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Hearty recipes full of assorted greens and topped with tangy dressing.

To prep for your Moroccan Memories cooking class (as part of our Summer Series), I made this lamb tagine (with almonds, prunes and apricots) for the groups to taste. (See openviewgardens.com/2011/06/22/summer-series-of-open-view... for our description)

Chef David Gilbert and Chef McDang cook Thai Food together in Bangkok Thailand

Truly a grassroot effort to develop cooking ideas among kids…

The Gluten and Allergen-Free Expo is the premier gluten and allergen free event in the United States. The GFAF Expo serves over 20,000 people with celiac disease, gluten sensitivities, auto-immune/anti-inflammatory diseases and autism as well as athletes and the health conscious community each year.

gingko Turkish apricot & coconut balls and walnut, cranberry and seed balls

Hands On Gourmet's Chef Stephen recently started blogging for Bay Area Bites - KQED's food blog - blogs.kqed.org/bayareabites/

 

His first post was about how to get the most flavor out of your fruit. The result is this Slow Roasted Strawberry Milkshake with Crushed Malt Balls.

 

For those of us lucky enough to sample it, it was love at first bite.

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