I've long been a fan of Heidi Swanson's natural food blog, 101 Cookbooks. Simply put: she cooks the way I cook at home so I've always related to her in that way. We also both currently call the Bay Area home and, apparently, love raw kale salads.
A few months ago I visited the kitchen of a reader, Lilian, and shot this kitchen tour. Lilian served me a really fabulous vegetable-centric lunch, including a salad with a perfectly balanced balsamic vinaigrette. I mentioned at the time that it was turning into a favorite salad dressing, but I just had to report back and say: It still is a favorite, and I keep a big jar of it around all the time now. It's my favorite balsamic vinaigrette, and here's why.
Let me make one thing clear: Aside from the rare mimosa, I don't drink with breakfast. But, if you're like me, don't let the name of this frothy cocktail put you off. This drink would be good at breakfast, lunch, dinner, or after hours.
The second series of "Downton Abbey" premieres this weekend on PBS and if you're as obsessed as we are, you might be planning your very own viewing party complete with period-appropriate food and drink. Here's an Edwardian-era cake that we highly recommend. It includes several ingredients you probably have in your winter larder ... and don't worry, it's much better than Mrs. Patmore's salty pudding!
Home cooks have to be a careful when it comes to a cookbook written by a restaurant chef. There often can be a disconnect between what it takes to get restaurant food onto our home tables when we don't have exotic ingredients flown to our doors and a dozen employees to prep them, not to mention years of professional training and the extraordinarily high btu's of a huge, multi-burner professional stove. So when I picked up San Francisco chef Mitch Rosenthal's new cookbook Cooking My Way Back Home, I'll admit I was a little cautious. Was this going to be one of those books that frustrated me with hours of prep work, and too many ingredients and complicated techniques? Read on for what I discovered.
I love Harry Potter. I love J.K. Rowling's creativity in creating a whole alternate world full of whimsical magical things. So when I first read about Harry and his pals sipping butterbeer at The Three Broomsticks in Hogsmeade, I assumed that butterbeer was about as close to a real food item as chocolate frogs or Bertie Bott's every flavor beans. (Which are now available, thanks to the magic of Jelly Belly - just watch out for the earwax ones.) So imagine my surprise - and delight - when I discovered that butterbeer is a real thing.
Searching for a sweet yet sophisticated way to end a meal? Look no further than these Lillet marshmallows, which combine the fluffy, melt-in-your-mouth texture of homemade marshmallows with the complex, honeyed flavor of Lillet Blanc, a favorite French liqueur.
I'm not sure why this recipe caught my imagination. I'm not usually a fan of gimmicky recipes or strange substitutes for butter and sugar in baked goods. But it did kind of make sense that a cup of sweet, sticky mashed sweet potatoes would work in a brownie. And I just happened to have some already baked sweet potatoes hanging around my kitchen. So I thought, why not? Read on for what happened.