Archive for August, 2013

My Life in A Grain of Rice and How I Found My Rice Cooker

“Your first look at the rice cooker can be a bit confusing, especially with the digital face on a fuzzy logic machine. But the procedure is exactly the same with all models: choose a recipe, assemble your ingredients, measure and wash the rice, load the rice bowl, add the water, close the cover, plug in, and press the button.”

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Basmati Rice with Corn and Peas

This is a recipe from food writer and restauranteur Jesse Cool and it is a keeper because it adapts for seasonal flexibility with no fuss. For all her fancy cooking, this is one of her staple standbys for dinner at home. In winter, Jesse uses organic frozen vegetables from Cascadian Farms; in summer, fresh. We like white corn, if available. Keep your paprika in the refrigerator instead of the cupboard to keep it fresh.

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Julia’s Mexican Green Rice

This is an inspired recipe from creative consultant and recipe writer Julia Scannel, a friend of mine. She traveled in Mexico to help write a veritably unknown little book called Cooking With the Chiles & Spices of Mexico published by Culinary Alchemy, a self-published gem of a book I was lucky to get as a gift from her. This green rice is to be served alongside enchiladas and chile rellenos.

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5 Easy Shortcut Desserts

Everyone thinks that just because I was trained as a professional pastry baker, worked in a host of bakeries, was a caterer for close to 20 years, and write about baking, that when I want to make a little something sweet I spend all day in the kitchen.

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