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Planning Around an Ingredient: Roasted Carrot Ginger Soup
There are different kinds of people in the world when it comes to cooking: the plan aheaders, the last minute frenzy cook, the i-don't-cook cook. I fall somewhere in between the first two. Generally speaking, when I go to the store, I go with some vague notion of one or two meals I'd like to cook within the next few days - a staple meal that is in our regular rotation and for which I know the recipe/ingredients (e.
Uncategorized, Product Reviews, Tip of the Week, Cooking 101
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Cast Iron Roasted Chicken
This weekend marked my migration from the west to east side of Los Angeles. Having been living in sea boxes, we've been eating out for weeks. Between the home cooked drought and my spanking new kitchen, I wanted to cook something special Sunday night.
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Braised Short Ribs
Editor’s Note: Today’s post is contributed by Tina from Just Putzing Around the Kitchen Want to show your mom how much you love and appreciate her this Mother's Day? Give her flowers, take her shopping, treat her to a spa day, and then cook her a delicious dinner of fall-off-the-bone braised short ribs with horseradish mashed potatoes.
Recipes, mother's day, Braised Short Ribs, horseradish mashed potatoes
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The Joy of Eataly
48 hours in NYC. You can imagine my belly's joy! On this trip, I made a beeline for Mario Batali's Eataly, a food hall dedicated to all things eeeeeetalian. Every corner of the hall revealed another culinary haven, from a prosciutto and cheese plaza, to a gelato station, a pasta production facility, a rotisserie station and a fish monger overseeing acres of branzini.
Product Reviews, Spotlight On, Mario Batali, Peter Kaminksky
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Cinco de Mayo Bacon Guacamole Mousse Recipe
I had far too much fun on Cinco de Mayo. In fact, I am still suffering the consequences of the many margaritas and beers consumed on Saturday. See, we were fortunate enough to be invited to a "Guac-Off" by one of our fave couple friends.
Recipes, When Life Hands You..., Holiday Entertaining, Ethnic Cuisine
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Cupcakes from Scratch
You guys know that I don't have much of a sweet tooth (excluding the week of the rhubarb pie crumble... I definitely ate pie everyday that week. woops!), but for special occasions, I feel there should always be dessert.
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French Toast Tip
Deep in the Santa Cruz mountains, I was enlightened. No, not in a hippy sort of way. This was about french toast. At my friend's 30th birthday retreat, I was lucky enough to observe her husband make french toast for the sluggish masses after a night of reveling.
Tip of the Week, Recipes, French Toast, French Toast Tip Deep
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Easy Swiss Chard Recipe
So, remember when I said I was trying to shift towards the Hunter, Gatherer's way of eating? I really meant it. It's a slow transition and it's very imperfect, but at the very least I'm consciously buying leafy greens, sulfur-rich veggies, and bright colored produce when I'm at the supermarket.
Spotlight On, Cooking 101, Recipes, Change Happens One Day At A Time
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How to Make Pancakes from Scratch (It's Easy!)
I grew up eating Bisquick pancakes. I loved them (what kid doesn't?). But when I actually 'grew up,' I didn't buy Bisquick. Why? If I wanted brunch, I'd go out with my girlfriends to get some. Mihira and I would split sweet/savory menu items and Sejal and Kim would do the same (god bless the places that offer sweet/savory combos! now people without sharing friends can also enjoy the wonders of sweet-savory-ness), and we'd sip on bloody marys and chatter until the restaurant kicked us out.
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Hump Season Fruit: Avocados!
Whole Foods, 8:00 PM. On the hunt for fruit. The only strawberries are conventional, and I have been trying to not buy these guys since their appearance on the "dirty dozen" list (a helpful guide which breaks down you which fruits and veggies you really should buy organic if you can).
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Molecular Gastronomy - It's Not Rocket Science! (Except When It Is)
Editor's Note: Today’s post is contributed by guest blogger, Jon, self-proclaimed "expert in delicious" and former Chef de Cuisine at Market Restaurant and Bar. While Jon is trained in the French style of cooking, and his roots, heart and kitchen bleed Italian, he is also well-versed in North American and Mediterranean flavors.
Spotlight On, Recipes, Change Happens One Day At A Time, Meatless Monday
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Eat Like a Hunter-Gatherer
This is one of the most compelling talks I've seen on the million dollar question of 'what should we feed ourselves?' It's 17 minutes long, but if you care about your health and the health of your loved ones, I highly recommend you make the time: For those of you that don't have the time, I'll give you a brief summary of what Dr.
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Healthy Spring Salad
Editor's Note: Today’s post is contributed by guest blogger, Sarah, author of Snixy Kitchen. Sarah is a graduate student in California (yeah, Berkeley!) who cooks to keep herself sane while the prospect of writing a dissertation looms in the not-so-far-off distance.
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Best of the Season: Strawberry Rhubarb Pie Crumble
I'm not Christian, so Easter to me has traditionally meant a few things: pastel colors, flowers, brunch, egg hunts and, of course, Peeps. This Easter Sunday, thanks to my promise to bring you recipes that feature this season's finest produce, I stumbled upon a new Easter tradition: strawberry rhubarb pie crumble.
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Cilantro Stem Marinade
Herbs are a necessary evil. So delicious, but oh so difficult to use up. In a fit of allaying my yuppie guilt, I fixated on using up a somewhat sad bunch of cilantro. After consulting my trusty Hot Sour Salty Sweet cookbook, I had a plan.
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Best of Spring's Produce: Pasta with Prosciutto and Peas
Spring is sprung - my allergies have confirmed it. But no matter how much my sinuses suffer, it's my favorite time of year. Maybe it's cliche, but the flowering trees and bright colored wardrobes that come out from hibernation make me happy.
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Weekday Lettuce Wraps
When my sous chef is on duty, one of my favorite weeknight meals is lettuce wraps. Trust me on this one - a sous chef is needed for all the veggie prep for this dish. I don't think anyone should have to face down a giant pile of veggies alone.
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Roasted Prime Rib Sandwich
Editor’s Note: Today’s post is contributed by Tina from Just Putzing Around the Kitchen. Today marks Day 1 of my attempt to eat all the leftovers from a 7lb prime rib roast before it goes bad, and/or we get sick of beef.
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Bratwurst and Sauerkraut
Why do people like going to baseball games? For me, it has nothing to do with the game. It's all about the $10 hot dog and beer, sitting in the sun and enjoying the company of friends, while periodically pretending to care about the game.
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Gourmet App - Endive Spears
In honor of my ever advancing age, I had a small birthday brunch this weekend. It was a great excuse to get back in the kitchen and test out some recipes on a receptive crew. The dark horse of the day came from one of my oldest tricks in the book - spying on and liberally borrowing from the online menus of my favorite foodie places.
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How to Get a Healthy Dose of Fruit
Do you feel like when you workout, your body craves healthier foods? I certainly do. Despite being poor, I recently joined one of the most expensive gyms in the city because I realized that I could no longer compromise my health or use my start-up as an excuse for not having time to take care of myself.
Product Reviews, Tip of the Week, Change Happens One Day At A Time, The Wisdom of Mom