Pictures don’t always tell the whole story. I’m pretty thrilled with the Ottolenghi-inspired Herb Fritters you see here. Brown and misshapen, I admit they’re not much to look at. That’s one of the problems facing food bloggers these days. If you want to reach a wide audience your food has to look extra-special scrumptious. Wrapping…
Category: Food
Roasted with lemon or served as a salad with a caramelized shallot dressing. Cooked or raw I’m a fan of Brussels sprouts. However, in the eyes (and pans) of many of us – Brussels sprouts can be dangerous Brassicas. Well maybe not dangerous, but still something to be avoided. Indeed, the difference between a good…
This is the second time I’ve used rye flour to make chocolate chip cookies. The first time was because Dori Greenspan’s description of the Mokonuts Cafe and Bakery’s Rye-Cranberry Chocolate-Chunk Cookies was so enticing that I decided to put aside the prejudicial notion that rye was strictly suitable as the chosen sheath for hot pastrami…
You probably know this already but the Pistachio Mole Sauce I present today is neither comprised of nor an homage to a rodent. Mole (pronounced moh-LAY) is, however, possibly the most talked-about but least understood of Mexico’s regional dishes. This is because the term mole is more general than most people believe it to be.…
It’s raining in Los Angeles! As it turns out that’s Carrot and Parsnip Soup weather. Naturally, the much-needed rain inspired me to cook. So I set to work, surrounded by a warm kitchen and the rumbling of the rain. I chose Carrot and Parsnip Soup simply because its simple. Besides I had piles of carrots…
My partner Ken’s massage therapist is right across the street from one of L.A.’s great butcher shops, McCall’s Meat and Fish Co. So he’ll often come home (freshly tenderized himself) with a paper-wrapped bundle of meaty intrigue. Sure they have great lamb chops and all the expected beastial staples, but we go there to find…
