I have been trying my darnedest to lay off of sugar this new year, and so far I’ve done pretty well. Over the last few weeks I’ve been scheming about how to cut loose come Valentine’s Day. As is typical … Continue reading
Ahhh, meatballs. Comforting little bites of tenderness bathed in a flavorful sauce. I was really craving something along these lines today, and when I ran across Saveur Magazine’s recipe for Keftedes me Saltsa Domata, my mouth immediately started to water. … Continue reading
Too often, collard greens get overlooked in the produce department. Their enormous, almost prehistoric looking leaves can be intimidating, not to mention difficult to cram into a produce bag. And do we really know what to do with collards other … Continue reading
I was fortunate enough to date a guy in college whose mother was from Vietnam. Every winter we would drive down to Los Angeles and stay with his folks and his mom would stay up all night making the most … Continue reading
The most common question I am asked by friends and clients is how I know which flavors go together. There are some very basic rules for pairing flavors in cooking; strong flavors with other strong flavors (lamb, rosemary, and Zinfandel, … Continue reading
Here is a relatively simple and very rewarding vegetable-based dinner. Involtini refers to a stuffed and rolled item, classically thinly pounded meat rolled around a savory filling. In this version, I have filled slices of softened eggplant with a stuffing … Continue reading
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