Bluedot Living will regularly run recipes and tips from Pascale Beale, the popular Santa Barbara-based chef, teacher, and cookbook author.
Beale has long been a proponent of cooking with in-season ingredients. “Every season has its own stars, I believe it’s worth waiting for them,” Beale told Bluedot contributing editor Catherine Walthers in this conversation.
She is also passionate about using every last bit of food in your pantry, and in her regular cooking classes (available online), she stresses to make the most of what you’ve already got. “There is so, so much food waste,” she told Walthers. “Learn to make the most of leftovers, the carcass from a roast chicken kept to make stock for example. I like to do something called a TDF (Tour de Frigidaire), something made out of all the little bits and pieces left in the fridge.”Print