Time for something a little different from the usual omelet or quiche we have for Sunday brunch. With a couple of family members to join us, I found a recipe in the Breakfast and Brunches from the Academy cookbook that had an Anglo-Indian combination of curry-seasoned rice and smoked salmon. I happened to have some smoked salmon on hand and decided to give it a try. Delicious! Recipe

It also prompted me to remember with fondness my days at the California Academy in 1978 shortly after it opened. It was during its free-wheeling early days and I learned a lot there before we opened our restaurant in Saratoga in 1980.

Baked Beans with Nigerian Seasonings

A couple of years ago my neighbor, who is a vegetarian and a great cook, gave me Madhur Jaffrey’s award-winning cookbook, World Vegetarian. I was looking for a recipe for beans (because they’re good and good for you) and came across this one. It is delicious and perfect for a cool fall day. I served it with Israeli Cucumber Salad, which has cucumbers and radishes and sour cream, and with some of my sister-in-law’s homemade wheat bread. Perfect!

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