Lushy Lemonade

Verrrrry nice on a hot day, especially when you include the preserved lemon. Keeps those electrolyte levels up, dontcha know! Lushy Lemonade: rhubarb, vanilla and saffron simple syrup muddled with fresh and preserved lemons, topped with fizz.#cookingclasses #lesacooks #notamixologist #summerscoming A photo posted by Lesa Sullivan-Abajian (@lesacooks) on May 11, 2016 at 11:38pm PDT For […]

You Should Eat Some Lunch

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, […]

Ciao, Ciao, Chinotto!

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 […]

Onion, Olive and Goat Cheese Tart

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 […]

French Onion Soup

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 […]

Vegan Caramel Sauce

I have been making this sauce on the fly for a dip with lovely washington state apples, but it’s also lovely drizzled over popcorn, brownies and all kinds of stuff. I think this caramel rivals the traditional stuff because the sugar is unfiltered and the coconut cream is just so danged delicious… try it for […]

Tomato Basil Soup

Adapted from a recipe by Dianne Rossen-Worthington for Food and Wine. Serves 4-6 as entrée or 8-12 as a side dish. To make it into a bisque, simply add a quarter cup of cream after blending and stir in well.  Tomato Soup @lesacooks for tonight’s #chefshop class! A photo posted by Lesa Sullivan-Abajian (@lesacooks) on […]

Lentil, Mushroom and Walnut Pâté

The trick to making a meatless pâté that even ravenous meat eaters will enjoy is to use ingredients with plenty of umami, the palate-satisfying richness found in foods with lots of glutamic acid. In this recipe, the soy sauce, balsamic vinegar, lentils, walnuts and mushrooms all chime in on the umami note. For a meatless assiette de charcuterie, serve […]

Rustic, Italian! Tuscan Bean Dip

Thanks to everyone who joined me this evening for my cooking class, Rustic Italian Cooking at ChefShop.com. As promised, here is the recipe for this evening’s appetizer. Easy, delicious, and super-fast. Enjoy! Tuscan Bean Dip with Rosemary and Olive Oil 1 15 oz. can cannellini beans, drained ¾  cup stock or water, plus more if needed […]