Diane Morgan

I just returned from a week of teaching cooking classes at Rancho la Puerta in Tecate, Mexico. What a wonderful opportunity to teach healthy cooking techniques using just-picked produce from the huge organic garden steps from the cooking school door. It’s one thing to shop at a farmers’ market and another to harvest vegetables and have them plated and ready to eat in less than an hour from being pulled from the soil. I can’t replicate that at home, except for fresh herbs and arugula, however I can dream about my week away and relish the daily rhythm of the Ranch.

Bourbon Brown Sugar Crusted Ham

My Featured Recipe this week, Bourbon and Brown Sugar-Crusted Ham, anticipates Easter and the tradition of serving this showy main course as the centerpiece of the meal. My Featured Video provides the step-by-step techniques for preparing and baking the ham. Finally, more daylight and a sense that spring is really in the air.