Category: Food

Persimmon Upside-Down Cake

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Persimmon Upside-Down Cake. Is that legit? When I was growing up an upside-down cake was made with pineapple from a can – usually with a Day-Glo maraschino cherry adorning the center of each sunny ring. To a kid like me, it was a marvel of a cake – full of magic and mystery. How could…

Hunker Down with Meatball Stew

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Now that we’ve cleared the holiday hurdle it’s time to start thinking about surviving the winter. I live in So Cal where our winters are typically mild. Often wet, but always mild. Still, I look for the joy in the season wherever I can find it and cool-weather pleasures don’t get simpler than a steaming…

Christmas Chocolate-Ginger Cookies

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We’re looking towards another Christmas and, despite myself, I’ve made Chocolate-Ginger Cookies for the holiday cookie season. That same time of year when I tell myself (year-after-year) that I’m just not going to bother. I don’t mean I’m not going to bother with the holidays. Though it’s fun to insinuate it just to watch the…

Pork and Pineapple Tacos. That’s a Post!

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I ate these Pork and Pineapple Adobo Tacos weeks ago. I was so inspired by Ben Mims’ Los Angeles Times recipe for Adobo Roast Pork Shoulder with Pickled Pineapple Salad that I quite literally went out that same day and shopped the recipe. Once I had made the dish I couldn’t stop myself from serving…

Turmeric and Cauliflower: A Soup Made for the Season

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Just like that and I’ve turned the seasonal page. It’s Chilled Dragon’s Tongue Beans followed by Celery and Jicama Salad one week. Then, with barely a look backward, I’ve got a cool–season soup featuring Turmeric and Cauliflower. Not that it’s exactly cool in Los Angeles. But it’s not really hot either. In fact, it’s perfect.…

Celery Leaf Pesto: Time Well Spent

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I made Celery Leaf Pesto because I spend a lot of time at home these days. My duties as a caregiver for my MIL mean I often have hours on my hands where I have nothing much to do. However, I need to be able to drop whatever I’m doing at a moment’s notice. So…

Dragon’s Tongue Beans: Charred and Chilled

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Isn’t this a pretty bean? It’s a sweet bean too, with a fierce name. Dragon Tongue is a ”Romano” bean, which means its pods are flat rather than round. Though technically it’s still a wax bean (another questionable name) because its pods have a yellow background. This is a summertime recipe. At least in Los…

Pick Your Parking: Pickled Shrimp Toasts

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I’m going to say “Pickled Shrimp Toasts” out of one side of my mouth and say “Hollywood Bowl” out of the other side. Of course, I’d rather be putting Pickled Shrimp Toasts into both sides of my mouth. But before I do that I think I need to explain why I would attempt such a…