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Recipe – Cranberry and Orange Sauce with Walnuts

This is so easy it’s ridiculous. Don’t omit the salt and pepper.

2 bags fresh cranberries 1 cup sugar Zest of 1 big orange Juice of 2 oranges 2 pinches of coarse sea salt or 1 big pinch of kosher salt 1/4 tsp fresh ground black pepper 1/2 c. walnuts, toasted and chopped

Bring […]

Recipe – Broasted Fingerling Potatoes

This past week at Costco we picked up a big bag of fingerling potatoes for under $8. If you’ve never made these tender, flavorful spuds, try them some time. We love them. I’ve boiled them, roasted them, steamed them, but found that the best method of preparing these little spudlets is to braise them in […]

Recipe – Quick Kimchee

1 large head Napa cabbage or 2 large heads bok choy 1/4 c. salt (kosher, sea, or pickling) 1/2 c. rice vinegar 1 tsp. sugar 1 – 2 Tbsp. hot chili paste like Srirachi OR 1/4 cup kimchee base 4 cloves of garlic, minced 2″ piece of ginger, peeled and grated 6 scallions, chopped […]

Recipe – Tomato Basil Biscuits

Here’s a great recipe to use up those imperfect looking, albeit delicious tomatoes and some of your summer basil.

1/2 cup chopped scallions 1 Tbsp olive oil 3/4 cup chopped fresh tomato (1/2″ dice), seeded & drained 1/4 c. minced or julienne sliced basil 2 cups unbleached flour 1 Tbsp baking powder 1 tsp. salt […]

Recipe – Avocado Salsa

2 large or 3 small avocados, diced into large 1″ cubes, tossed with lime juice (fresh) 2 pints of refrigerated grocery store salsa (usually fresher and better than jarred), drained (reserve the juice if you want) 6 cloves garlic, minced Louisiana hot sauce to taste 1 package frozen extra sweet or shoepeg corn or […]

Recipe – Bob’s Dill Pickles

Look at this beautiful dill plant. This is how many blossoms will form on just one plant! These are the seed heads that are used in pickles. My brother Bob has been working on his pickle recipe for years. He generously gave me a quart of them a year ago, and I […]

Recipe – Balsamic Roasted Root Veg

You can use any variety of root vegetables in this recipe. Cut them into similar sizes so they cook at the same time. Preheat oven to 450°.

3 carrots, cut on diagonal into 1/2″ thick strips 3 potatoes, cut into 1/2″ thick pieces 3 onions, cut into wedges 1 parsnip, cut into 1/2″ pieces […]

Recipe – Israeli Pickled Vegetables

Rick and I ate lunch yesterday at Levy’s Israeli deli in Hollywood, one of his favorite places to eat. Their specialty is a stuffed pita called a shwarma. It contains spit-roasted turkey, chicken, beef or lamb, along with hummus, baba ganoush, tahini, diced cucumber tomato salad, and a yogurt dressing. There are many interesting, […]

Recipe – Swiss Chard with Raisins and Almonds

Here’s the final (for now) installment of chard recipes. They’re all good.

3 Tbsp. olive oil 2 tsp minced garlic 1/2 tsp. red pepper flakes 1/2 cup golden raisins 3 Tbsp. lemon zest 1/2 tsp nutmeg 1/2 tsp sea salt 2 lbs Swiss chard, spinach or beet greens 3 Tbsp toasted slivered almonds

In a […]

Recipe – Swiss Chard with Asian Flavors

I’ve gotten so many comments from readers who liked my chard recipes, that I thought I’d post a couple more of them. These can all utilize fresh spinach or beet greens or any soft greens.

Dressing:

2 tsp. rice wine vinegar 2 tsp sugar or 1 packet Truvia 1 1/2 Tbsp. soy sauce 1 […]