I’m making my eggs due. I’ve got a coveted dozen that I cherish. Some cartons of egg whites. And a willingness to be creative. That means baking powder, chickpea flour, fruit purées, ground chia and flax seeds, mashed potatoes, plant milk, potato starch and plenty of cans of chickpeas with their magic-like liquid—aquafaba! Wonder if those Chinese and Egyptians knew about this elixir way back then! Eggcentric! Just see …

I thought I reached my pineapple pinnacle while traversing the Caribbean islands, but nothing beat the pineapple selections I discovered in French Polynesia! Pineapples are everywhere here—by the side of road, in the forests, alongside the hilly slopes, at roadside stands, and YES! on many a menu. Come enjoy this tropical treat at its finest!

Got the travel bug? Need to eat on the fly? Neither is easy-peasy. Both require plenty of planning, last-minute changes on-the-run and loads of uncertainties. Missed flights and bad (or no) food are common. My simple advice helps prep your body and mind for the sky ahead!

Fresh or dried, Greek oregano is the indescribable essence of what makes many a Greek dish memorable. While some of us are fortunate to have inside herb gardens or all-year outdoor herb beds, so many rely on little herb packages or dried herbs from the grocer. Grow Greek oregano you’ll thank me!

Some trends plunge us forward; some set us back, while other seem to stay the same. While I’d love to convey what’s absolutely newsworthy, generally food and nutrition trends for 2025 are a rehashing of the old—except for plants—they’re everywhere!

I made a bevy of bean recipes during my Culinary Odessey in Poros, Greece, but white beans in all their grandeur peaked my palate, as they may do for you. See why Greek gigantes (giant butter beans) should grace your holiday tables—and many meals beyond …