It’s easy to speed through the Central Valley of California or roll along the farm-bounded country roads less traveled, and find some great fresh fruits, nuts and delicious vegetables, especially during summer. If you find yourself in the heart of some of the world’s most productive farmland, grab yourself some fresh delicious cherries,– season is… Continue reading Fresh Summer Cherry Vinaigrette
I wrote this recipe for my friends over at #30SecondMom. Thought I’d share with you too if you don’t follow me there. You’ll need: 6 red apples, cored, halved and sliced 1/4-inch thick 1/2 cup melted vegan butter or regular butter 1 package phyllo dough nonstick spray water or nut milk, to seal equal parts cinnamon and sugar 1/2… Continue reading Vegan Baked Apple Pastry Roses
I love making Pita Bread fresh. I can’t decide if I like it better made in my cast iron pan on the stove top, or my pizza stone baked in the oven, or… my outdoor grill; which gives significant additional flavor. You decide. Regardless how you make it — the key to making really good… Continue reading Pita Bread Made Three ways- Grilled, Baked or on the Stove Top.
Ingredients: 1 cup warm water (105°F) 1 (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons Vegetable oil 2 3/4 cups all purpose flour 1 Tablespoon organic cane sugar 1 teaspoon kosher salt, plus Maldon or Kosher for garnish 6 -8 cups water 1/8 cup baking soda Method: With the vegetable oil, lightly grease a… Continue reading Soft HomeMade Pretzels
What is Dashi? Dashi is a very simple broth that is one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean. Dashi is so flavorful it… Continue reading How to Make a 10 Minute Dashi Broth
During the week families need meals that are fast, cheap and easy. If I make rice I ALWAYS make additional and set some aside just for this recipe. My family loves this fried rice and I do too because it is practically a meal-in-itself. Add sautéed shrimp or grilled chicken to the dish, and there… Continue reading 10 Minute Umami Fried Rice
Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is my… Continue reading J. Kenji López-Alt’s Hassleback Potato Casserole