Warm Up with Vegetarian French Onion Mushroom Soup


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I’m clearly on a vegetarian kick! One of my favorite things is making dishes that are traditionally meat-centric and turning them into vegetarian-friendly foods. While there is no meat in traditional French onion soup, it does lean on rich beef broth to give it a really delicious savory flavor.

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Put Together a Vegetarian Italian Chopped Salad


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One of my favorite salads of all time is the Italian chopped salad. Whenever I go to any sort of Italian-ish restaurant or pizzeria, it’s my go-to order. And since I’ve had a lot of variations of the Italian chopped salad, I also have lots of opinions about it. When it comes to Italian chopped salads, everything needs to be, well, chopped properly. Everything should be similar in terms of size. And the dressing! Lots of olive oil and oregano and red wine vinegar are key.

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The Easiest Cranberry Brie Grilled Cheese


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Last year, at the beginning of 2017, I declared that I was going to make less “beautiful food” and more relatable, easy-to-make food. I wanted my recipes to be remade by people over and over and over. The best thing I did was start to consider people’s time and accessibility to ingredients, which is hard when you live in a place like Los Angeles. My access to beautiful, affordable produce knows no bounds. I feel lucky!

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Warm Mushroom Kale Dip Ready for Guests


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I’m all about easy quick appetizer that everyone will love. The kale is SO good in this dish and dare I say, healthy-tasting…in a great way. I think cheese dips needs some form of greens or health to balance them out a bit. The kale adds such a nice texture to it too. The mushrooms add some nice meatiness without having any meat whatsoever.

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Festive Green and Red Dip

Festive Green and Red Dip

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Christmas is one of those holidays where people seem to feel the need to add green and red food coloring to everything to get into the holiday spirit. I certainly understand the appeal of wanting to present a colorful holiday table, but I just don’t see why we need to go adding chemicals to our food when there are plenty of things found in nature that will not only add color, they add flavor to the food as well.

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Use Leftovers to Make Eggnog Rice Pudding


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Holiday people are broken into two types of humans: eggnog people and people who hate eggnog. I understand the latter. In fact, I’m probably in that category. I’m not sure I can stomach the richness of eggnog. It’s a bit too thick and really does feel like I’m eating ice cream.

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Tangy and Savory Shrimp Adobo

Shrimp Adobo

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Filipino Adobo is a rich, comforting braise that doesn’t taste heavy or cloying thanks to the moderating influence of tangy vinegar. The balance of savory and sour with the creeping heat from the black pepper and pungent garlic makes for a dish that tastes surprisingly complex considering how few ingredients go into making it.

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Sip Spiced Hot Chocolate By the Fire


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I love hot chocolate any time of year, if I’m being completely honest. I drink it ALL the time. I usually use almond milk because it’s a bit better for my body, so feel free to use rice milk, almond milk or light coconut milk. Whatever floats your boat! I love this version because it has a few spices: cinnamon, star anise and cayenne. It deepens the flavor of the chocolate and the sweetened condensed milk adds a nice thickness. Of course, if you’re trying to keep it dairy-free, you could simply add a few tablespoons of brown sugar.

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