A Parcel of Pralines

By Marilyn Hunter

My great aunt’s recipe box, which I inherited, is filled with many treasures but there is only one recipe that tells an unforgettable story.

The year was 1942. The Japanese had just bombed Pearl Harbor and World War II was in full swing. Aunt Lucile and Uncle Harry had been married only a short while before he was swiftly swept up in the draft and shipped off to war.

Letters from homesick soldiers were pouring in to American women on the home front. Their men were in need of basic items in short supply like blankets, socks, soap, aspirin and toothpaste. But Harry’s letters to Lucile were very different. He was a steadfast sort who worried less about blankets and socks and more about the saintly pleasures of home. He begged for something near and dear to his heart…her homemade pralines.

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The More Things Change…

By Marilyn Hunter

In this ever-changing world of food, ingredients and philosophies about how we eat, very few recipes withstand the test of time. But old-school garlic bread, in my opinion, should stay the same forever.

One of my favorite stories is about Rose Pistola, a beloved icon of San Francisco’s North Beach Italian food culture. Rose is said to have passed away peacefully with a wedge of good Parmesan and a cup of olive oil on her bedside table. She was a master of “red gravy” and San Franciscans loved dipping crusty Italian garlic bread in her tomato sauce.

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Healthy Indulgence

By Marilyn Hunter

Ben and Nick live for sweets, especially strawberry milkshakes, but there's a fine line between enjoying an occasional treat and overindulging. After years of worrying about too much sugar, we’ve found a healthier alternative with most of the sweetness the boys crave coming from summer strawberries.

Our goal was to find a healthy indulgence…a dessert that didn’t leave us feeling guilty. We tried many different types of homemade smoothies, but they just didn’t compare to soda fountain shakes. This simple shake is so delicious, they don’t even miss the real deal.

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Young Foodies

By Marilyn Hunter

Gen Z. Multi-tasking, digital generation born into technology. Bold. Hungry. Curious. They text, walk, talk and even eat simultaneously.

It never ceases to amaze me how much more advanced my kids’ palates are than mine when I was a kid. Truth be told, now they’re probably more discerning with nuanced flavors than Andrew and me.

Reality struck during dinner at a local restaurant known for its molecular gastronomy- inspired menu. Chef José Andrés blends the culinary arts and sciences at The Bazaar. It’s fun, whimsical and experimental…traditional Spanish tapas served alongside “modern” ones, which are molecular versions of small plates. Both traditional and modern tapas are prepared with such genius they can be shared bite by bite. Iberico ham, Manchego cheese and verdial olives are served alongside foie gras lollipops wrapped in spun ivory-colored cotton candy.

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Deviled Eggs for Breakfast

By Marilyn Hunter

Nicky has always loved hard-boiled eggs or “boilers” as we call them in our house. His favorite part is the bright yellow yolk, while Benny eats all the white and leaves the “yellow” for his brother. In a never-ending quest to sleep just a little later in the morning, I decided to start deviling boilers at night, so breakfast is now both a novelty and a snap.

Sometimes well-laid plans come together…deviled eggs are the boys’ new favorite breakfast. Two deviled eggs (one whole egg) are plenty for each kid, along with their regular serving of fruit and ice water.

This method for hard-boiling the eggs belongs to Andrew. He’s done it this way for years and swears that 12 minutes will yield a runny yolk and 14 minutes will create the unwanted gray line around the yolk. He swears that 13 minutes is pure perfection. Being married to a chef makes for odd kitchen debates.

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