This is an efficient way to make the most of any scraps left over from breaking down your whole chicken.
Kuku Sabzi is all about the optimism of the new year, of bright green things and satiety.
I would be lying if I said I didn’t use this errrythinnng.
Hi to everyone who joined me at the Roses’ beautiful home in Gig Harbor last night. As promised, here is the recipe for the marinated olives. BY THE WAY! It turns out that there was a giant omission in the red pepper sauce directions… as in there weren’t any, and that might be due to […]
This is a favorite midweek meal that takes about twenty minutes to prepare. 1 large flank steak, about 1-3/4 lb. to 2 lbs. salt, pepper Rice bran, canola, grapeseed, safflower or other high-heat oil 1-1/2 cups Italian parsley, or a combination of parsley, mint, basil, thyme, dill and tarragon ¼ cup cilantro 1 […]
Turns out that flan isn’t really even truly-truly Spanish, which blew my mind all over again. Like most wiggly things, (I speak of chaud-froid and aspic and gelee, naturally), the flan is French.
I love this time of year when everything goes red pink magenta. It means spring is almost here! My favorite food in that color category is, of course, beets. While working in a French style bistro in Seattle’s Capitol Hill in the nineties, we made a lovely pasta tossed with goat cheese, roasted beets and […]
With a little planning, you can cook your whole week’s meals in one easy go, and save money while you’re at it.
I have waaaay to many favorite holiday songs. I’ve been putting together a playlist for the last several years. Thank god for Spotify, where I can gather most of them and now, share them with you.
Here’s my bonus recipe from my most recent PCC Class, Cool Weather Fish and Shellfish.