In this day and age when you can pick up a package of dry pasta almost anywhere, you might be wondering what kind of lunatic would try and make their own at home. Well … I’m one of those crazies that make their own pasta, and it’s not just because fresh pasta tastes better, I actually enjoy the process.
There are a few things that are always, always bad ideas:
Continue reading “Serve Baked Ricotta for a Simple Appetizer”
I had a lot of fun making a green mac and cheese a while ago, and this time I’m back with a pastel green potato salad! Before you start thinking this is a gimmick to get kids to eat their veggies (which it is), let me just say that it’s a tasty gimmick that’s just as fun for adults as it is for kids.
After an agonizingly warm fall, Los Angeles is finally feeling cold-ish and damp. It rained! It’s under 70 degrees! YAY! In celebration of legit fall weather finally arriving, I made this super simple soup.
Continue reading “Make Pumpkin Soup with Dukkah and Harissa”
Ricotta, which literally means “recooked” in Italian, is a fresh cheese that’s so easy to make, there’s really no reason to buy it premade in stores. It’s a versatile ingredient that’s used in the filling for ravioli, and can be used to make a tender, flavorful gnocchi-like dumpling called Malfatti. But perhaps my favorite way of having it is in a bowl drizzled with a little good honey and a generous sprinkle of granola for breakfast.
I’m currently struggling with carpal tunnel, which is hard because typing is, well, a big part of my job. Luckily it’s my left hand so cutting and stirring isn’t unbearable. Because of my strange injury–which hopefully will go away soon—coupled with the fact that chili truly is what I love to eat regularly during fall, I bring you this fall! I love chili of all kinds, but the one I love to make at most at home has no meat in it and is strictly vegetarian. It makes for a very light-feeling chili that won’t way you down, all the while being super hearty and filling.
Continue reading “Make Vegetarian Chili with Cornbread Dumplings”
Naan is probably the easiest yeast-leavened bread you can possibly make at home. It only takes about an hour to prepare (most of that time waiting for the dough to rise), uses ingredients you probably already have in your pantry and doesn’t require any special equipment (not even an oven).
There’s a new restaurant in town called B.S. Taquiera that has a fun, chill environment and good tacos and margaritas. But the one thing that keeps me going back again and again is their cauliflower al pastor. Before my experience there, I’d never had any vegetable that had been “al-pastored.” I thought it was a pretty clever idea so I figured why not give it a go!
Continue reading “Make Carrots al Pastor for a New Combination”
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