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I picked up a new bamboo stacked steamer at the Asian market. I have an antique set, but I keep that for decoration.So I was off and running looking for things to make in the new steamer baskets. Steaming fresh vegetables helps to retain the texture, color and flavor of the vegetable while keeping its nutritional value intact. It is considered one of the way healthy ways to prepare veggies.
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When Chez Panisse restaurant opened a café upstairs from the main dining room, it quickly became one of my watering holes whenever I went to shop or visit friends in Berkeley. Since it was always so jammed, it was best to show up for lunch just after the doors opened at 11 a.m.
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Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.
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Just ten years ago, Indian-grown basmati white rice was virtually a culinary secret to American cooks unless they had traveled in India or had a palate for ethnic world cuisine. Basmati rice is the preferred choice of Indians everywhere in the world.
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When I eat dinner prepared by an Indian cook, often they will make rice with whole spices dotting it. From excellent cook and foodie friend Julia Scannel, her quick weekday night fluffy rice she learned when working on a book…
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We always see these wonderful looking whole snapper at the Asian market and they look so inviting. Here is the Chinese method for steaming a whole fish in the steamer baskets over a large rice cooker; it retains the texture…
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This is one of my favorite steamed puddings and it couldnt be easier. The cranberry and molasses combination is a great flavor. This is an Americanized version of the very traditional, very beloved English pudding called Spotted Dick, which originally…
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The apple of the Orient is our orange globe of fall to harken the holidays here in California. The neighborhoods are dotted with trees outfitted with the fetching pointed ovals. I can beg a few because most trees are so…
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“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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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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