Holiday Baking: My Winter Fruit-and-Nut Cake


Fruitcakes usually call for lots of butter to be creamed with the sugar and flour.  Imagine my delight to find that just as good a fruitcake can be made without any added fat other than the nuts.  In place of…

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Appetizer Crostini

What are crostini? Literally translated to “little crusts,” they are Italian-style appetizer croutons. Usually slices of bread are toasted slowly until golden and then spread with a variety of tasty savory toppings, they are a clever way to use up day-old bread.

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Microwave Brown Bag Popcorn

The microwave is the true home for popping popcorn. While there are quite a few specialized types of microwave popcorn poppers on the market, the good old brown bag method reigns supreme in my mind, especially if you are without any other contraption in which to pop.

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The Culinary Traveler: Indonesian Rice Bowl

Indonesia is the land of spices and herbs. This was the main reason the Dutch, Arab, Indian, Chinese, Portuguese, and British wanted to colonize Indonesia. This also meant that while they were there, they all have influenced Indonesian cuisine a lot as well in reverse cross pollination. The Dutch wanted a monopoly on the spice trade and conquered Indonesia for more than 300 years, exporting nutmeg, cloves, mace, ginger, and black pepper back to Europe.

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Mexican Street Corn


A classic tasty snack street food, known as elotes, that is popular in restaurants now as a side dish. The mayonnaise/sour cream mixture is what helps the cheese adhere to the corn. In El Salvador, it is called elotes loco. Expect…

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Roasted Red Peppers with Garlic and Parsley


In magazines or on TV, I enjoy reading about parties and potlucks attended by all sorts of food luminaries; I am interested in who is bringing what. Alice Waters, of Chez Panisse fame, always is on record bringing a big…

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Fresh Corn Fritters


My friend Joan Breidenback, who every year rents a house twice a year in the surrounds of ancient Santa Fe, has developed a palate for the lively, colorful high-desert country cuisine of the Southwest.  This is her mother’s recipe.  Fritters…

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Chipotle Hummus from The Prado in Balboa Park

Hummus is a mashed purÈe of chickpeas, olive oil, and lemon that is immensely popular in the Middle East. And America so it seems.

The traditional way to serve hummus is to spread it on a plate and drizzle it with flavorful olive oil. That’s fine for spreading, but if you are going to dip veggies into the hummus, it’s more practical to pile it into a bowl.

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Frozen Bread Dough Focaccia

baked focaccia with fresh rosemary and coarse sea salt

Sometimes you want fresh bread, but don’t have time to make it from scratch.  So this the opportunity to use commercially made Ready-Dough packaged by Bridgeford, easily found in the supermarket freezer…

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David SooHoo’s Bread Machine Bao

Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Old-timers usually steam them until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden and pleased the locals. What they got was sort of an Asian hamburger.

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