The nuttiness of chickpeas contrast with the fresh juiciness of tomatoes in Brandi Bidot's Savory Chickpea Pancakes with Tomato Salad.
Made with coconut milk and fresh tarragon, the popsicles are creamy (Creamsicle, what?), bright and earthy. They aren’t as sweet as your average popsicle so if you tend to shy away from sweets…this is the dessert for you!
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
Mangos are tasty but also expensive. Using this quick tip on cutting one, you will get the most bang for your buck.
Stuffing is probably my favorite part of Thanksgiving dinner. Well, that and mashed potatoes. Oh, and pumpkin pie! Whatever… you get my drift. Well, here is a fun twist on traditional stuffing. This recipe not only adds some flare to the classic Thanksgiving side, they make it easy to eat ‘em on the go.
One of my favorite parts about recipe developing is the chance to use ingredients in unexpected ways (or to use unexpected ingredients). Okay, okay… I really like putting myself through the Quickfire challenge, à la Top Chef. So when I hung out with my eco-hero Ed Begley, Jr. and discovered he had a natural soda […]
Upgrade your Thanksgiving with this festive sangria made with fresh fuyu persimmons and pomegranate. This cocktail is crispy, spicy, and ready to par-tay!
This method of chopping cilantro is very very simple. Too simple, I know. But every time someone new sees me doing it, they are surprised.
Oh, hollandaise sauce, lovely and divine hollandaise sauce. Poured over poached eggs, grilled asparagus or just about anything…I will take it. I love the stuff!
Hey, America! Guess what? We have a food waste issue. Did you know that we throw out 40% of the food we grow? Yah, forty-fucking-percent! It’s a crime! Well, there are easy (and tasty) ways to reduce your food waste footprint, like this Carrot Greens Pesto!
Apple, kale, and pomegranate seeds make up this simple, tasty, yet elegant salad. It’s so easy to make and so fun to look at, you won’t believe how yummy it is.
This festive white sangria just screams Christmas. Candied rosemary, blanched cranberries and crisp white wine make all that family time just a little bit more bearable.
A tea-based twist on the traditional poached pear recipe. Using red rooibos tea, these pears are rich, elegant and spicy. You won’t even notice the lack of wine.
This classic omelette is perfect on its own or served up with a fresh salad. Either way, you’ll be eating French omelettes for breakfast, lunch and dinner!
Corn dogs get a healthy twist (and some beer) with this whole-food based recipe using veggies like carrots and broccoli. One way to sneak more veggies into your kid’s diet!
Good quality dried pasta is dependent on the grade of the semolina flour and the process used to make it. High quality semolina flour means your pasta will be higher in protein and other nutrients and it will taste better. The drying process used affects the nutritional value. Pasta that is dried slowly at a lower temperature will retain more of the wheat’s nutrients.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.