I have a synesthetic response to food. Yellow, green and red foods attract me. I want to taste them and I want to experience the effects that the subtle differences in color have on the flavor and the emotions. 

 

This passion has translated itself into a lifetime of seeking out yellow, green and red foods in their local environments. Lots of travel to markets, farms and vineyards in Greece, Italy, France and frequently to California and British Columbia.

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It is no surprise then, that I have a large store of oils, vinegars (wines and spirits), mustards and salsas. You can taste the earth in these items.

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Of course, I often include brown in the yellow foods category, since it is red and yellow together and it includes coffee - in my opinion, an underutilized ingredient for savory cooking. So don't be surprised to find Lamb Shanks Braised in Cardamom Coffee included when you browse these recipes.