I received this whimsical bouquet of red and green endive on Valentine’s Day, each head of endive still attached to its big root. The bouquet came from California Vegetable Specialties, the only US grower of endive. A whole case of endive followed the Valentine, and there was nothing to do but prepare endive for lunch and dinner all week.

Radicchio is at its finest in the cooler months. A member of the chicory family, radicchio is loved for its bright magenta color, crisp texture, and spicy-bitter flavor. I can’t resist buying a head when beauties like this are displayed at Maggie’s Farm and other stands at farmers’ markets throughout Los Angeles. I like to choose a firm one with intense color, and no signs of darkening.

I like to prepare Valentine’s Day dinner at home, far away from overcrowded restaurants. Because the meal is my celebration too, I want it to be easy, leaving me time to focus on my sweetie.  This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year. I liked the dish so much; I included it in my new book, Weeknight Fresh and Fast. The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one. Add smashed Yukon gold potatoes (more about those in a minute), and the main course is complete.

My new book, Weeknight Fresh and Fast, will be taking me on a few fun adventures over the next several months where I will be demonstrating recipes and/or talking about writing the book. I was a cooking teacher before my years as food editor at Bon Appetit magazine and I am enjoying teaching again. I hope that I'll get to see some of you along the way. I’d love to meet you and hear how you are enjoying the blog or the book; I am also interested to learn about things you’d like to see on the blog

At the end of March, I will be in Sonoma at the fabulous California Artisan Cheese Festival in Petaluma. The festival starts Friday, March 25, and continues through the weekend. It is a great opportunity to taste the best small batch and farmstead cheeses made in California, and to meet the cheese producers. Seminars are offered that teach how to distinguish goat, sheep, and cow’s milk cheeses; how to judge cheeses like a pro; great cheese and beer and cheese and champagne pairings. The festival illustrates the life of the cheese maker, and provides tours of cheese making facilities. There are chef dinners too, highlighting even more cheese. I am looking forward to learning and tasting, and bringing my finds back to you on this blog. I'll also be demonstrating a cheesy recipe and signing books.