A few years ago, writer/photographer/chef Maureen Abood quit her job in Chicago and moved to San Francisco to follow her passion and attend culinary school.
She has a cookbook called “Rose Water and Orange Blossoms,” and a blog by the same name, which she writes from her home in East Lansing.
Her work has been published in the Huffington Post, the Chicago Tribune, and the Washington Post, just to name a few.
She joined us today to share some ideas for what to cook this season.
Here are the links to the recipes she discussed during our conversation: