Savor Simplicity with This Mushroom Bruschetta

Mushroom Bruscetta

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This mushroom bruschetta (pronounced brew-sket-ta) makes for a perfect party canapé with an impressive amount of flavor packed into every bite-sized toast. That’s because each garlicky crostini is topped with a mixture of caramelized scallions and savory mushrooms glazed with balsamic vinegar. Because it uses so few ingredients, it’s important to use the best ones that you can find, including the mushrooms, olive oil and balsamic vinegar.

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Savor Fall with Curry Sage Butternut Squash Soup

Curry Sage Butternut Squash Soup recipe

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Los Angeles is famous for its Indian summers. September and October have actually become my least favorite months because when the rest of the country is eating pumpkin and wearing sweaters, Los Angeles is usually experiencing some sort of dreadful heat wave.

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How to Make Your Own Vegan Mayonnaise

Vegan Mayonnaise recipe

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Most vegan mayonnaise involves pureeing tofu with some vinegar and salt. While it may look a bit like pale mayonnaise, it takes a stretch of the imagination to taste anything other than seasoned tofu. Typically these vegan substitutes lack richness, umami and color and unsurprisingly have that vaguely astringent tofu taste.

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Honoring Marcella Hazan with Her Parmesan Risotto

We note the passing of Marcella Hazan, an Italian cookbook legend, who the food community lost on September 30th, 2013. She was 89 years old. PBS was honored to have her make a rare television appearance on an episode of The Mind Of A Chef, which will air in late Fall 2013.

Fresh Tastes blogger Adrianna Adarme shares a personal tribute to Marcella Hazan’s legacy.

Parmesan Risotto recipe

When I was sixteen, I was an ambitious hostess. I liked to throw parties. I liked to cook dishes I had no idea how to cook. And I usually liked to try and do a lot of them all at the same time, which wasn’t always the best move. One Christmas I decided to make a Feast of Seven Fishes. I grabbed my first Marcella Hazan book, The Essentials of Italian Cooking, that was gifted to me from my in-the-know and avid book-collector of an uncle.

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Brighten Up Dinner with This Pepper Chicken Stew

Pepper Chicken Stew

With winter fast approaching and the days growing shorter, I often find myself craving something bright and sunny, and yet the cooler weather outside warrants something richer. This vibrant stew fits the bill with a burst of sunny colors and bright flavors that take you back to summer, but with big chunks of chicken in a hearty sauce that will also keep you warm and satisfied.

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Give Fall a Hearty Welcome With Pumpkin Bread


Everything about Fall makes me giddy. It is, after all, my favorite season. I do all the stereotypical Fall activities like apple picking, wearing too many scares, heirloom pumpkin buying, pumpkin carving, and of course, baking. The brisk air, amber light and falling leaves all encourage baking.

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Wake Up With This Smoked Salmon Scrambled Eggs

Smoke Salmon and Herb Scramble

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If you’ve ever marveled at the thin, perfect slices of smoked salmon that come from your deli counter, you’ve probably also wondered what they do with all the end pieces and slices that come out less than perfectly.

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Pancake Alternatives: Almond Dutch Baby

Almond Dutch Baby

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I spent a good year of my life testing pancake recipes for my Pancake cookbook – it was a glorious, carb-filled year. After that pancake-making stint, I didn’t want to eat or make another pancake recipe for a very, very long time. And I didn’t. I steered clear of them, instead opting for savory egg dishes with bacon or sausage on the side…until a few days ago when al I wanted in the entire world was a stack of fluffy buttermilk pancakes. As I opened my cupboard, I was disappointed to discover that I had run out of baking powder and baking soda, so I turned to the type of pancake that gets its leavening from eggs: the glorious Dutch Baby.

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