Fried Polenta with Garlic Sauce and Chimichurri… snack time!! A post shared by Lesa Sullivan-Abajian (@lesacooks) on Jun 8, 2017 at 1:46pm PDT For the polenta crisps: 1 cup dried polenta 4 cups salted water or stock 1 tablespoon freshly chopped herbs, or 1 teaspoon dried Rice bran or other high heat oil, about 2 […]
Kuku Sabzi is all about the optimism of the new year, of bright green things and satiety.
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.
Join ChefShop.com in welcoming Victor Hazan to Seattle to celebrate the launch of Victor and Marcella’s latest culinary collaboration, INGREDIENTI: Marcella’s Guide to the Market (Simon and Schuster, 2016. List price, $20.00).
I had to get up at screaming-ass-o’clock AM to slow cook this lovely pork shoulder with porcini mushrooms and white wine in order for it to be done by, you know, today.
I never remember to eat lunch. I have a reminder on my phone to eat my lunch, and I usually hit the “snooze” button until I’m just about to pass out from low blood sugar. The Hangries are a Real Thing, people, and I have scared children with mine. I wish I was joking. (Sorry, […]
Funny thing about Italy is… all your favorite Italian food is there. Crazy, right? I discovered Chinotto here in the US and fell madly in love with it. It’s a non-alcoholic soda made from bitter orange, and tastes like a grapefruit that’s read a lot of Ogden Nash. It’s a tad sharp, but not unpleasant. It’s awfully […]
Hi, everyone! Thanks for joining me at chefshop.com for my Parisian Valentine class. It’s probably my favorite French class, because of all the kissing. Oh, and the food. As promised, here is the recipe for tonight’s delicious version of a classic pissaladiere. Click here for the delicious garlic dip, also known as aioli! Based on […]
Oh, boy! It’s cold and gross out. Time to stay home and stand over a pot of caramelized onions for about forever. It’s okay, it’s completely worth it. You can adjust the heat up or down a tad if it’s going a little too slowly or too quickly, but the key is to stay on […]
Seats are open in my Wednesday night cooking class! Please join us at 6:30 Wednesday, October 14 at chefshop.com for an evening of good food, wine and conversation. Settle into the cooler weather with some creative takes on the classics. Personal Chef Lesa Sullivan will share with you her greatest hits of the season. Recipes include: Butternut Squash […]