Page 23 of 24 pages« First...« Back 15161718192021222324Next »
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.
Read More »
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.
Read More »
One day in early January I received a telephone call.
“Hello, may I speak to Beth please,” came the soft toned voice. “Speaking,” I replied absentmindedly, used to unfamiliar voices inquiring about catering.
“This is Mimi Fariña of Bread and Roses calling from Marin County. I am having a small fundraiser at Bill Graham’s house in Mill Valley next month and I was wondering if you, as a bread baker, would be able to do something for us.”
Read More »
Even if you have never made bread before, you can make these rolls, known as petits pains in French. It is a simple and straightforward dough, even indestructible as long as you don’t kill the yeast. In recent years I have come to use doughs that are much more wet and sticky than this one, but I always come back to this basic recipe that was originally patterned after James Beard’s Cuban Bread.
Read More »
There is lots of fresh glorious fruit still in the markets, roadside vegetable stands, and farmer’s market even though it is September. Anyone with a backyard tree is at the place of giving away their bounty. The late summer fruit boasts lots of flavor from sweet and sharp to smooth and tangy. Beautiful ripe peaches, the first honey-sweet fall apples, the last plums, and tart berries give us a sense of the seasons as well as inspiration.
Read More »
Breaking with tradition, I use a cream cheese pastry dough that is so easy to work with that any beginner is certain to produce a beautiful tart. Keep this recipe around; it is good for all sweet and savory pie makings. Use the food processor for mixing; it makes an often laborious job a snap. If the dough is too soft, place it in the refrigerator for just 15 to 20 minutes to slightly firm up; not too long or it will stiffen and crack while rolling. Don’t worry about uneven edges, that’s part of the charm. I like a whole wheat version as much as one made with all white flour; I have included both here.
Read More »
Use peaches that are still firm. You will love this recipe.
Read More »
There isn’t a home cook around who doesn’t like to have a few tricks in his/her kitchen for an interesting tasty dessert that will appeal to those who have to watch their calories. The secret is to have desserts that fill this need, but don’t taste like it. Dessert making is the culinary genre with a dash of the alchemy of befoolery. You want to have the appeal be richly irresistible, but have the element of ease of preparation, too. If you can throw in the element of not-so-fat-laden that cannot be detected by the tongue, you are a kitchen wizard to be sure.
Read More »
The Frozen Lime Pie will keep in the freezer for up to 3 days and came from my mother’s neighbors for 30 years, Bob and Margie Beardsley, who are incredible cooks. There is always something new cookin’ at the Beardsleys. I almost passed by this recipe since it uses Cool Whip.
Read More »
Flavor is the ultimate imperative. Take three delicious flavor innovations, exotic yet homespun at the same time—lime, banana, and chocolate. What makes an uncooked pie taste so darned good? The flavors. The cold creamy textures really add to the esthetic joy of devouring a slice.
Read More »
Page 23 of 24 pages« First...« Back 15161718192021222324Next »
